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Crème Fraîche Pound Cake with Ube Glaze



prep time:

20 mins

cook time:

55 mins

Total time:

1 hours 15 mins




For the Cake

  • Vermont Creamery Unsalted Butter, at room temperature, plus more for greasing the pan

    1 cup

  • ½ cup granulated sugar, plus more for coating the pan

  • ½ cup brown sugar

  • 3 eggs, room temperature

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • Vermont Creamery Creme Fraiche (plain or vanilla), at room temperature

    1 cup

  • 2 tablespoons vanila extract (only 1 if using vanilla crème fraîche)

  • For the Glaze

  • 1 cup confectioners sugar

  • Vermont Creamery crème fraîche

    2 tbs

  • ½ teaspoon ube extract (+ more to get desired purple hue)

  • 1 tablespoon water – add another tbs if needed

  • Directions

    For the Cake

    1. Pre-heat oven to 350 degrees. Butter loaf pan, and sprinkle with sugar. Coat the bottom and sides of the pan in a thin, even layer.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    3. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar son low to combine. Increase the speed to medium and cream until light and fluffy and light, 2-5 minutes, stopping to scrape the sides of the bowl with a rubber spatula. (Possible to do with a handheld electric mixer, food processor and by hand.)
    4. Beat in the eggs, one at a time, fully incorporating each egg before adding in the next and scaping the sides of bowl when necessary.
    5. Reduce speed to low and beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture. Beat in the vanilla extract. Scrape sides of bowl when necessary.
    6. Pour thick and creamy batter into the prepared pan, smooth the top and bake for 45-55min, until golden browned on top a toothpick pierced in the center comes up clean. 
    7. Place the pan on a wire rack and let the cake cool for 10 minutes. Run a thin metal spatula or butter knife around the edges of the pan to release the cake and flip the cake out of the pan while it’s still warm. Let the cake cool completely.

    For the Glaze

    1. To make the glaze, sift powdered sugar into a small bowl and add the crème fraiche and water, ½ teaspoon at a time. Whisk to combine until smooth, adding more water, if needed. Add ube extract, 1/2 teaspoon at a time, until desired purple hue is reached.
    2. Pour or brush the glaze over the top of the cake and let it set for at least 15 minutes before slicing.