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Sauv Blanc Pound Cake with berries and cream.

Sauv Blanc Pound Cake with berries and cream.

When I first saw this recipe for Sauvignon Blanc Pound Cake I immediately thought of my mom. Sauv Blanc is her wine of choice, and of course her great taste has rubbed off on me, and it’s my go-to wine. Pinot Grigio is so 2006 (her old go-to, but still really good)!

sauv blanc pound cake

sauv blanc pound cake

I wasn’t sure what the end product would taste like, some cakes tend to come out pretty boozy, but this one ended up tasting close to a classic pound cake. I thought serving this cake with berries and whipped cream was a must, but Jordan told me he liked it plain with just butter….so you can be the judge of what you like best!
sav blanc pound cake
All I know is if you have a mom who loves Sauv Blanc, you should probably make her this pound cake at some point!
Recipe
Sauvignon Blanc Pound Cake
from Southern Living
Serves 12
Ingredients
  • 2/3 cup milk
  • 1/3 cup Sauvignon Blanc
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Sauvignon Blanc Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons Sauvignon Blanc
  • 1 tablespoon milk

Preparation

  1. Preheat oven to 325°. Stir together milk and wine; let stand 10 minutes.
  2. Meanwhile, beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  3. Stir together flour, baking powder, baking soda, and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 12-cup Bundt pan.
  4. To make glaze: Whisk together powdered sugar, Sauvignon Blanc, and milk until smooth.
  5. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake. Cool completely (about 1 hour).
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