Sour Cream Pound Cake
Get your whipped cream ready. This Sour Cream Pound Cake is just crying out to be topped with something even sweeter than it is.
Now, this recipe calls for the cake to be baked in a 8"x4" loaf pan. But, I found the cutest Mini Tube Pan on Amazon.com. It will be like making giant pound cake doughnuts. Mmmmmmm.
Ingredients
| 1 1/2 cups | flour |
| 1 1/2 cups | sugar |
| 1/2 cup | butter |
| 1/2 cup | sour cream |
| 3 | eggs |
| 1/2 tsp | baking soda |
| 1/2 tsp | vanilla extract |
Preheat oven to 375 degrees
Grease and flour a 8x4 inch loaf pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add sour cream and eggs.
Add flour and baking soda, mix well.
Pour into a 8x4 inch loaf pan.
Bake at 375 degrees F for 1 hour, or until a toothpick inserted into center of cake comes out clean.
TIP:
You can also double the recipe and bake it in a 10-inch tube pan.
Bake it at 325 for about 1 hour and 20 minutes. Cool in the
pan for about 15 minutes then remove from pan and cool completely on
a wire rack.
