Sour Cream Pound Cake

Pound Cake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Sour Cream Pound Cake

INGREDIENTS

½ Cup Butter

4 Eggs

½ Cup Sour Cream

1 ½ Cups Unbleached Flour

¼ Teaspoons Baking Powder

1/8 Teaspoon Baking Soda

1 Cup Sugar

1 Teaspoon Vanilla

Preheat oven to 325° F. Grease and flour a 9x5x3 inch loaf pan and set aside.  I like to use a glass loaf pan.  Allow butter, eggs and sour cream to stand at room temperature for about 30 minutes.  In a medium bowl stir together flour, baking powder, baking soda and set aside. 

 In a large mixing bowl beat butter with an electric mixer on medium to high speed for about 30 seconds.  Gradually add sugar, beating until light and fluffy.   Beat in vanilla and then add eggs one at a time.  Beat eggs one at a time, beating for about 1 minute after each addition and scraping the bowl frequently.  Alternately add the flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined.  Spread batter evenly into the prepared pan. 

Bake for 60 to 75 minutes or until done.  Cool cake in pan on a wire rack for about 10 minutes.  Remove from pan and cool thoroughly on rack. 

You can experiment and add blueberries, lemon, chocolate or whatever strikes you. 

Goes great with coffee!

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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