Monday, December 31, 2018

Sour Cream Pound Cake


I love pound cake. I first made this back in May with fresh wonderful strawberries, as the base of a strawberry shortcake.  We ate that up so fast there were no pics (unfortunately, it would have made nice pics!!).  I made it again for a simple Christmas Eve dessert.  Although on Christmas Eve, we were so full we didn't end up eating this.  We had it the next day, on Christmas, with whipped cream and good caramel syrup my sister sent from the States.  It was very good. 
Sour Cream Pound Cake
adapted from The Food Network

 1 stick (1/2 cup) butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla. Pour the mixture into a greased and floured loaf pan. (I use my smaller one.)  Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.
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