Creme Fraiche Pound Cake

If pound cakes could win yearbook superlatives, this Crème Fraîche Pound Cake would be “most likely to become a millionaire”. This cake is rich yall! 

Creme fraiche is very similar to sour cream, however, it’s higher in fat and has a milder flavor. It’s essentially cultured heavy cream – and what happens when you add heavy cream to pound cakes? You can a decadent cake that has the most deliciously moist texture and a flavor unlike any other cake I’ve ever made. 

Now, last year I went on an agriculture tour with California Grown. The food they served was all locally sourced and one of the brands that they served was Bellwether Farms creme fraiche. I had it with some raspberries and blackberries and fell in love with its smooth and creamy texture.

Fast forward a year later, I’m at Whole Foods and see the same brand in the dairy section. Immediately, I bought 2. And then decided to add it into this pound cake. And no, this is not sponsored. I just love it that much. 

So, if you’ve never tried creme fraiche, 1) I highly recommend making this cake using their creme fraiche and 2) you’re in for a treat with this recipe. Enjoy!! 

(full ingredient list and recipe can be found in the recipe card below)

• Crème fraîche adds richness and a gentle tang to the pound cake while also creating a moist, tender crumb by adding fat and acidity. This helps tenderize the gluten in the batter – I like to call it my “miracle ingredient”. 
• Unsalted Butter adds rich flavor and contributes to a soft, tender crumb due to its fat and water content, which creates steam during baking. 
• Butter-flavored shortening enhances the buttery taste while improving the cake’s structure and texture, as it has a higher melting point, resulting in a finer crumb and a slightly sturdier consistency. If you don’t have shortening, you can use butter instead. I do highly recommend using shortening, the crumb is incredible!
• Sugar sweetens the pound cake, provides moisture, and helps with browning aka caramelization during baking.
• Heavy cream adds richness and moisture, giving the cake a tender crumb and enhancing its overall flavor.
• Cake flour gives pound cake a tender, delicate crumb due to its lower protein content, which minimizes gluten development. I like to use this in any traditional pound cake for the best texture.

Substitutions  and Variations

• Add in some orange zest or lemon zest for added citrus flavor.
• If you don’t have creme fraiche or simply can’t find it, you can use sour cream or full fat greek yogurt in a pinch. Or just make my sour cream pound cake, too.
• No cake flour? You can make your own homemade cake flour or simply use all purpose flour instead. I use King Arthur’s cake flour, they usually have it at my local grocery store. 
• Add a sprinkling of turbinado sugar on top of the batter before for a crunchy crust on top. (keep a watchful eye to be sure that the sugar doesn’t burn)
• If you prefer the flavor of almond extract, feel free to add a little (about 1/2 tsp) of that into the cake too! This works well if you plan to eat the cake with fresh fruit. 
• If you prefer to use a loaf pan, split the batter evenly amongst 2 9×5 loaf pans and bake until a wooden skewer comes out completely clean. 

How to make Creme Fraiche Pound Cake 

Step 1: Preheat the oven to 325 degrees F. Coat a tube pan or 15-cup bundt cake pan in butter, then dust with all purpose flour, ensuring the pan is coated. Tap off any excess flour (or you can use nonstick baking spray). 

Step 2: Combine butter, shortening, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 5-7 minutes, until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl and begin adding eggs. Scrape down the sides of the bowl again, then add the vanilla extract, butter vanilla emulsion, and lemon extract.

Step 3: In a separate bowl, whisk together creme fraiche and heavy cream until combined and smooth, about 10-15 seconds. In another large bowl, whisk together cake flour, kosher salt, and baking powder. 

Step 4: Add half of the dry ingredients to the wet ingredients in the stand mixer, mix for about 10 seconds, then pour in the crème fraîche mixture. Continue to mix for 15 seconds, then add the remaining flour mixture. Mix on medium speed for 10-20 seconds, until smooth. Scrape down the sides of the bowl again, ensuring the batter is evenly mixed together, then mix once more on low speed for 10 seconds. 

Step 5: Add half of the dry ingredients to the wet ingredients in the stand mixer, mix for about 10 seconds, then pour in the crème fraîche mixture. Continue to mix for 15 seconds, then add the remaining flour mixture. Mix on medium speed for 10-20 seconds, until smooth. Scrape down the sides of the bowl again, ensuring the batter is evenly mixed together, then mix once more on low speed for 10 seconds. 

Tips for Baking Pound Cakes

• Use room-temperature ingredients – Butter, eggs, and other dairy should be at room temperature to ensure a smooth, even batter.
• Measure accurately – Use a kitchen scale for precision or the spoon-and-level method for dry ingredients to avoid a dense cake.
• Cream the butter and sugar properly – Beat them together until light and fluffy to incorporate air, which helps create a tender, light texture.
• Check for doneness – Use a toothpick or skewer inserted into the center; it should come out with a few moist crumbs, not wet batter.

How to Serve 

This creme fraiche pound cake goes with just about any sweet addition you want to incorporate. Serve with fresh fruit, a dollop of ice cream, or get fancy and drizzle with chocolate sauce or salted caramel as a pièce de resistance!

If you’d like to add a glaze on top, I recommend mixing together vanilla bean paste, lemon juice, and powdered sugar with a little leftover creme fraiche for a decadent take!