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.
Want to save this recipe for later? Pin it!
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.
Did you know that we have a newsletter? It features some of our favorite recipes and free
printables that are only available to our subscribers! And don’t worry, we hate spam mail and
value your time. You’ll receive an initial thank you email, and our newsletter is delivered
monthly. You can help our small family business by sharing us on Facebook, Instagram, and
Pinterest. Click here to sign up for our newsletter today!
Comments