This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a
slight tang from the sour cream. Serve as is or with a side of your favorite berries.
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Ingredients (Serves 8-10)
2 tablespoons butter
1 tablespoon flour
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 sticks butter, room temperature
1 cup sugar
3 large eggs
1 tablespoon vanilla extract
¼ cup milk
¼ cup sour cream
Directions
Preheat oven to 350 degrees. Prepare an 8x4 loaf pan by greasing with two tablespoons butter and one tablespoon flour. Set aside.
In a medium bowl, sift together two cups flour, baking powder, baking soda, and salt.
In a large bowl, combine sugar and two sticks of butter using a mixer on low-medium speed until light and fluffy, approximately 5-7 minutes.
Slowly add eggs one at a time and continue to mix on low-medium speed.
Add vanilla and milk and continue to mix on low-medium speed for approximately 2-3 minutes.
Begin adding flour mixture to wet ingredients a half cup at a time. Mixing well after each.
Gently fold in sour cream until combined.
Transfer cake mixture to prepared loaf pan.
Bake for approximately 50-55 minutes or until lightly golden brown and an inserted toothpick comes out clean.
Allow cake to cool in pan for approximately 10-15 minutes then transfer to a wire cooling rack.
Store leftovers in an airtight container at room temperature.
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