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    recipe title: Sour Cream Pound Cake
    category: Desserts
    keywords: cake, sour cream,
    servings: 12
        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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