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Title: Sour Cream Pound Cake
Categories: Cake
Yield: 12 Servings
| 1/2 | c | Butter (room temp) |
| 3 | Eggs (room temp) | |
| 1/2 | c | Diary Sour Cream (room temp) |
| 1 1/2 | c | Flour |
| 1/4 | ts | Baking Powder |
| 1/8 | ts | Baking Soda |
| 1 | c | Sugar |
| 1/2 | ts | Vanilla |
| Powdered Sugar (opt) | ||
| 1/2 | c | Blue Berries (opt) |
Grease and lightly flour a 4x8 or 5x9 pan. Combine flour, baking powder and baking soda. In a large bowl beat the butter with an electric mixer on medium for 30 seconds, gradually add 2 T sugar at a time on medium for 6 minutes until sugar is dissolved into butter and is light and fluffy. Add vanilla and one egg at a time on low for 1 minute. Scrping bowl after each. Alternately add flour mixture with sour cream, only until just combined. Can add blue berries. Spread in a pan bake 1-1/ hours in a preheated 350oF oven. Cool in pan on a wire rack for 10 minutes. Remove and cool completely. Sprinkle with powdered sugar.
Source: "The Yankee Kitchen" 03-25-93 (#3) [Johannah]
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