||Sour Cream Pound Cake
||cake, sour cream,
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]