Tuesday, June 12

Sour Cream Pound Cake

I'm absolutely head over heels for a delicious cake. Pound cake is not only easy to make with simple ingredients, but it's also amazingly delicious! This sour cream pound cakes tastes great with a bottle of St. James strawberry wine.

½ cup butter
3 eggs
1½ cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 cup sugar
½ teaspoon vanilla

1. Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Grease and lightly flour a 9x5x3 inch loaf pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda. Set aside. 

2. Preheat the oven to 325°F (162° C). In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until light and fluffy. Beat in vanilla. Add eggs one at a time, beating 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low to medium speed after each addition just until combined. Spread batter evenly into the prepared pan. 

3. Bake for 60 to 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on rack. 

Sour Cream Pound Cake

This cake tasted yummy, especially after I frosted it with strawberry frosting. Pound cakes are a timeless classic that anyone can enjoy. Go ahead and make it, you won't regret it!

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