Crème Fraîche Pound Cake

This cake comes from Melissa Clarke and the NY Times. You will love it!

Serves 10

Cake

• 1 1⁄2 c flour

• 1 1⁄2 T cornstarch

• 1 t baking powder

• 1⁄2 t salt

• 1 c (2 sticks) unsalted butter

• 1 1⁄4 c sugar

• 4 eggs, room temperature

• 1⁄3 c crème fraîche or sour cream

• 1 T vanilla

Glaze

• 1 1⁄2 c sifted confectioners’ sugar, divided

• 2 T crème fraîche or sour cream

• 1 T vanilla

Preheat the oven to 350 degrees. Thoroughly butter a 9x5” loaf pan, including the rim, and sprinkle sugar into the pan, tilting to coat all sides. Tap out excess.

Combine flour, cornstarch, baking powder, and salt in a small bowl. Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment, 3-4 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in half the flour mixture, then add sour cream and vanilla and mix on low speed one minute. Scrape down the sides of the bowl. Add the rest of the dry ingredients to the mixer and mix briefly to combine.

Scoop the batter into the pan and smooth the top. Bake for 55-60 minutes until a skewer inserted into the middle comes out clean and the cake is lightly browned. Let cool for 10 minutes on a wire rack while you make the glaze.

Make the glaze by combining 1 cup of the confectioners’ sugar with the vanilla and 2 tablespoons of water. Whisk until smooth. Using a long skewer, poke holes all over the top of the warm cake. Spoon 1⁄4 cup of glaze over the cake and let the cake cool for 1 hour. Reserve remaining glaze.

Unmold by running a knife around the edges and turning the cake out onto a cooling rack. Whisk crème fraîche and remaining 1⁄2 cup confectioners sugar into the remaining glaze to make a thick icing. Add more sugar if it’s not thick enough. Pour icing over top of the cooled cake, letting it drip down the sides. Let glaze set 15 minutes before slicing.