Sour Cream Pound Cake
Sour cream and a generous amount of vanilla makes this pound cake moist and rich with a tender crumb. Serve with sweetened berries and ice cream for a delectable dessert.
1 cup butter, softened
1 (8-ounce) container sour cream
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
3 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
- Preheat oven to 300°F (150°C). Grease a tube pan.
- In a large mixing bowl, cream together butter, sour cream and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
- Sift together the cake flour, baking soda, baking powder and salt. Gradually add to creamed mixture a scoopful at a time until thoroughly combined.
- Pour into prepared pan. Bake for 1 1/2 hours, or until wooden pick inserted near the center comes out clean. Cool before removing from the pan.
Makes 12 servings.