Wednesday, June 20, 2012

Sour Cream Pound Cake



We recently tried this recipe, and I made homemade whipped cream and coconut to go with it. Don't even bother- this is such a light dessert- I don't think it needs any help (plus, I couldn't really enjoy the cake with the whipped cream- it was too much.) Maybe some fruit on the side, but I will just eat it plain next time!

1 1/2 cups flour (HIGHLY recommend cake flour- my husband isn't big on a heavy pound cake, and this definitely wasn't heavy, because of the cake flour!)
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 eggs, room temperature (set out for a half hour or in warm water for 15 mins)
2 teaspoons vanilla
1/2 sour cream

1. Preheat oven to 350. Grease and flour 8-inch or 9-inch loaf pan.
2. In a small bowl, combine the flour, baking soda, and salt, and set aside. Beat the butter and sugar until light and fluffy, about one minute. Continue beating and add eggs one at a time. Add the vanilla and sour cream. Slowly add the flour mixture while beating, and beat just until combined.
3. Pour the batter into loaf pan and bake for 50-60 minutes or until a skewer comes out clean. Cool for 10 minutes and then remove from pan.

{Kudos to Our Best Bites cookbook!}

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