Description
This Southern Comfort Pound Cake is a rich and moist dessert infused with the smooth flavors of Southern Comfort whiskey and almond extract. Perfectly dense with a tender crumb, it combines classic pound cake ingredients with a boozy twist that makes it ideal for special occasions or an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup Southern Comfort whiskey (or your preferred whiskey)
- 1 cup sour cream, at room temperature
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in color, which typically takes about 4-5 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition to ensure full incorporation. Then stir in the vanilla and almond extracts for enhanced flavor.
- Alternate Adding Dry Ingredients and Sour Cream: Begin by adding one-third of the dry flour mixture to the wet mixture and mix until just combined. Next, add half of the sour cream and gently blend. Repeat this process, alternating the dry ingredients in thirds and sour cream in halves, finishing with the dry ingredients. Be careful not to overmix to maintain the cake’s tender texture.
- Add Southern Comfort: Stir in the Southern Comfort whiskey until fully incorporated into the batter, adding a distinctive boozy depth and aroma to the pound cake.
- Bake the Cake: Pour the batter evenly into the prepared bundt or tube pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in its pan for about 10 minutes to set. Then, carefully transfer it to a wire rack and let it cool completely. For an optional finishing touch, drizzle the cake with a glaze made from powdered sugar mixed with Southern Comfort whiskey for extra flavor and moisture.
Notes
- Make sure all your ingredients, especially eggs and sour cream, are at room temperature to ensure proper mixing and a smooth batter.
- Do not overmix the batter after adding the flour to avoid a dense or tough pound cake.
- Using a bundt or tube pan helps the cake bake evenly and creates a beautiful presentation.
- For a boozier glaze, adjust the amount of Southern Comfort to your taste but keep the powdered sugar ratio balanced to maintain the right consistency.
- Store the cake covered at room temperature for up to 3 days or wrap tightly and refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
