• 16servings
  • 80minutes
  • 371calories

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Ingredients Jump to Instructions ↓

  1. 8 ounces white baking chocolate, chopped

  2. 1 cup butter, softened

  3. 2 cups plus 2 tablespoons sugar, divided

  4. 5 eggs

  5. 2 teaspoons vanilla extract

  6. 1/2 teaspoon almond extract

  7. 3 cups all-purpose flour

  8. 1 teaspoon baking powder

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon baking soda

  11. 1 cup (8 ounces) sour cream

  12. GLAZE:

  13. 4 ounces semisweet chocolate, melted

  14. 4 ounces white baking chocolate, melted

  15. Whole fresh strawberries, optional

Instructions Jump to Ingredients ↑

  1. White Chocolate Pound Cake Recipe photo by Taste of Home Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate.

  2. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.

  3. Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top.

  4. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired. Yield: 16 servings.


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