Sunday, March 27, 2011

Sour Cream Pound Cake

   Simple,yet delicious,a pound cake is always a crowd pleaser.Serve this plain,with ice-cream,or with fresh berries and whipped cream.Tastes great lightly grilled or toasted too!Moist & delicious,this is old-fashioned baking at its best!

1/2 c. butter(1 stick),softened
1/2 c. sour cream,room temperature
3 eggs,room temperature
1 c. sugar
1-1/2c. flour
1/2 tsp. vanilla
1/4 tsp. baking powder
1/8 tsp. baking soda
    In the bowl of your mixer,blend the butter and sugar for approximately 5 minutes,until light and fluffy.Add the vanilla,then the eggs. In another bowl,mix together the flour ,baking soda,and baking powder.Slowly add half of the flour mixture,all of the sour cream,then the rest of the flour mixture.Mix only until combined.
   Grease and lightly flour a loaf pan.Pour the batter into the pan and bake at 325 degrees for about one hour(possibly more) until a cake tester comes out clean when inserted into the middle of the cake.Remove from the oven and let cool.If desired,dust with powdered sugar.

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