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SOUR CREAM POUND CAKE + 2 VARIATIONS
Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter
3 eggs
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
dairy sour cream, -- optional
fresh berries, -- optional
Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30
minutes. Grease and lightly flour an 8x4x2 or 9x5x3 inch loaf pan. Stir
together flour, baking powder, and baking soda; set aside. In a large
mixing bowl beat butter with an electric mixer on medium speed for 30
seconds. Gradually add sugar, beating about 10 minutes or till light and
fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute
after each addition. Add dry mixture and sour cream alternately to
beaten mixture, beating on low to medium speed after each addition just
till combined. Press batter into prepared pan, spreading evenly. Bake
in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out
clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from
pan; cool on rack. If desired serve cake with sour cream and fresh
berries. Makes 10 servings.
Variations:
ORANGE-ROSEMARY POUND CAKE
Prepare as directed, except stir 1 1/4 teaspoons finely shredded orange
peel and 1 teaspoon snipped fresh rosemary into the batter. If desired
garnish cake with fresh rosemary.
LEMON-POPPY SEED POUND CAKE
Prepare as directed, except substitute 1/2 cup low-fat lemon yogurt for
the sour cream. Add 2 tablespoons poppy seed, 1 teaspoon finely shredded
lemon peel, and 2 tablespoons lemon juice to the batter.
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