Sour Cream Pound Cake

contributed by Laura Thompson

this recipe is slightly labor intensive (like, more work than the box), but well worth it!

1/2 cup butter

3 eggs

1/2 cup sour cream

1 and 1/2 cup flour (plus 1/4 cup flour if at high altitude)

1/4 tsp baking powder

1/4 tsp baking soda

1 cup sugar

1/2 tsp vanilla

Allow butter, eggs, and sour cream to stand at room temp for 30 minutes.

Meanwhile, preheat oven to 325 and grease and lightly flour an 8x4x2 pan or 9x5x3 pan (NOTE: I used two 8×3 disposable pans from King Soopers). In a medium bowl, combine flour, baking powder, and baking soda, set aside.

In large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes until very light and fluffy. Beat in vanilla. Add eggs one at a time, beating for 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition until JUST COMBINED. Pour batter into prepared pan.

Bake at 325 for 60-75 minutes or until wooden toothpick near center comes out clean. Cool on wire rack for 10 minutes, remove from pan, cool.

Laura’s Note: I baked mine for 60 minutes, and that was about 5 to minutes too long. Definitely check them after about the 50 minute mark so they don’t get too done. 🙂

Also, because I made two loaves, I left one plain, and added chocolate chips to the other one. It was divine. 🙂

Variations:

Lemon-poppy seed pound cake:

prepare as above except substitute 1/2 cup lemon yogurt for sour cream. Add 1 tsp finely shredded lemon peel, 2 tablespoons lemon juice, and 2 tablespoons poppy seeds to batter.

Orange Rosemary Pound cake: prepare as above, except stir 1 and 1/4 tsp finely shredded orange peel and 1 tsp snipped fresh rosemary into batter.

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