Crème fraîche Bundt Cake with Crème fraîche icing–A moist, buttery cake made with dreamy Crème fraîche and topped with a sweet icing made with the creamy mixture and lemon juice.

Let’s get right to this cake!

It’s creamy, moist and just all around fabulous.

First up, what is Crème fraîche?

• Crème fraîche is soured dairy product. It starts with starter culture and cream, plus, it has a higher fat content than regular sour cream. It is also a bit less tangy than sour cream.

It can be a bit costly to purchase. But, no worries! It’s easy to make homemade and you can save yourself a little cash.

Homemade Crème fraîche: In a mason jar, combine 2 cups whipping cream with 3 tablespoons buttermilk. Cover with a cheesecloth or a cotton towel with the band of the jar. Let it sit at room temperature for 24 hours. Then, remove cloth and give the mixture a stir. Place the lid on the jar and refrigerate for 24 hours. This will give you approx 1 cup.

Can I Use Sour Cream Instead?

• Yes, you can. However, your cake may have a tangier taste to it. The texture of your cake may also be different.

This cake is, yes, a bundt cake. You will need a 9-10 inch bundt pan for baking. You can find my favorite bundt pan in the recipe card. If you have trouble removing cakes from your bundt pans, I have a few tips for you. ↧↧

• Use a generous amount of non stick baking spray. You can also use a good old fashion stick of butter to grease it too or use a cooking spray with flour (affiliate link) included in.
• Make sure your cake is well cooled before attempting to remove it. Gently, take a sharp knife and run it along the edge and middle of the cake.
• Tip the cake upside down on a plate. Be sure the plate is larger than your cake. Let the cake fall naturally and if it’s still stubborn, give the bottom of your cake pan a gentle tap.

Serve with a fresh berries and extra icing..it’s delicious-

linking up and weekend potluck

Yield: 8-10 slices

Crème fraîche Bundt Cake with Crème fraîche Icing

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Crème fraîche Bundt Cake with Crème fraîche icing--A moist, buttery cake made with dreamy Crème fraîche and topped with a sweet icing made with the creamy mixture and lemon juice.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

• 3 cups flour
• 1/4 tsp baking powder
• dash of salt 
• 1 cup (2 sticks) butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 6 eggs
• 1 tsp vanilla
• 1 cup creme fraiche

FOR ICING:

• 2 cups powdered sugar 
• 1/4 cup creme fraiche 
• 1-2 tsp lemon juice 

Instructions

1. Preheat oven to 325 degrees. Generously grease a 9-10 inch bundt pan.
2. In a bowl, whisk together flour, baking powder and salt. Set aside.
3. In a mixing bowl, beat butter and sugars until fluffy, about 3 minutes. Then, beat in eggs, one at a time, beat well after each one is added. Add in vanilla and beat to combined. Be sure to occasionally scrape down sides of your mixing bowl.
4. Fold in half of the flour mixture (do not use mixer) with a silicone spatula. Then, fold in creme fraiche and combine. Finally, fold in the remainder of the flour mixture and fold in until combined.
5. Spread batter into prepared pan. Bake 40-50 minutes or until toothpick inserted comes out clean. Let the cake cool for 10-15 minutes before removing from pan.
6. To remove: Run a sharp knife along the edge of pan. Then, carefully invert the cake on top of a larger plate. Let the cake fall naturally. Once removed, cool completely on wire rack.
7. To Make Icing: Whisk together ingredients in a mixing bowl until smooth. Add/subtract lemon juice to achieve desired consistency. Drizzle on cake before serving.
8. Keep any leftovers in refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Farberware 5216439 Professional Plastic Measuring Cups with Coffee Spoon, Set of 5, Assorted Colors
• Wilton Perfect Results Premium Non-Stick 9-Inch Fluted Tube Pan
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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 528Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 148mgSodium: 123mgCarbohydrates: 90gFiber: 1gSugar: 60gProtein: 8g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate