Sour Cream Pound Cake
- Total Time: 25 Minutes
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Brock and I have to go to evening events quite regularly and for one particular fancy fundraiser, I even got my nails done. The girls noticed immediately. ‘Oh my goodness, where are you going this time?? – What are you going to wear?? – Can we get our nails done too?? – Who’s going to do your hair?? – Wait a minute…we have fancy clothes too…and sparkly shoes…and purses!! – So we can come too!! – When are we going to get ready??’. Totally overwhelming…Brock now has a couple of back-up future ‘dates’.
My copy of Canadian Living’s, ‘The Complete Canadian Living Baking Book’, is almost not visible due to the number of sticky notes I’ve slapped in it to mark things I need to try. This is one of those recipes…super plain and simple, but it can be dressed up a number of ways (and comes out of the freezer beautifully) – enjoy!
Ingredients
Sour Cream Pound Cake
1 c. butter, softened
1 c. sugar
4 eggs
2 t. vanilla
2 1/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. sour cream
Instructions
Butter a 9 x 5 loaf pan, line the bottom with parchment and butter that as well. Using your electric mixer, beat the butter for a couple of minutes until it’s fluffy and lighter in color, then beat in the sugar until well combined. Add the eggs, one at a time, beating in between additions and scraping down the bowl as needed, then beat in the vanilla.
In a separate small bowl, whisk together the flour, baking powder and salt and then stir the dry mix into the butter mixture in 3 additions, alternating with 2 additions of sour cream. Start and end with the dry mix. Scrape the batter into your prepared pan, smooth the top and bake for about 1 hour and 5 minutes until the top is cracked and bounces back to a light touch, and it’s a lovely golden color. Allow the loaf to cool in the pan for about 20 minutes before transferring it to a rack to cool completely.
- Category: Cakes, Loaves
