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Sour Cream Pound Cake

Sour Cream Pound Cake

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1 Hour, 25 Min
8 to 10
Servings
14
ingredients

There’s no party without a cake! Celebrate good times with our creamy pound cake.

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Ingredients

Whipped cream

8 Steps to complete

  • 1
    Preheat the oven to 350°F. Lightly grease 8.5- inch loaf pan with cooking spray. Set aside.
  • 2
    In a bowl, whisk together eggs, vanilla and sour cream. Set aside.
  • 3
    In a medium-mixing bowl, sift together flour, baking powder, salt, and sugar. Add butter and half of the egg mixture to the dry ingredients and mix at low speed until the dry ingredients are moistened. (Approx-1 min) Increase the speed to medium and beat for 1 minute more. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, and mix for 30 seconds.
  • 4
    Transfer mixture to prepared pan, and smooth top with a spatula.
  • 5
    Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  • 6
    For whipped cream; In a medium bowl, beat together sour cream with confectioners' sugar at high speed for approximately 2½ - 3 minutes or until stiff peaks form. Keep chilled until ready to use.
  • 7
    Remove cake from oven, and let cool in the pan for 10 minutes, before inverting gently onto a cooling rack.
  • 8
    Slice and serve pound cake with the whipped cream, fresh strawberries, and blueberries, or your favorite fruit. Enjoy!
Preheat the oven to 350°F. Lightly grease 8.5- inch loaf pan with cooking spray. Set aside.; In a bowl, whisk together eggs, vanilla and sour cream. Set aside.; In a medium-mixing bowl, sift together flour, baking powder, salt, and sugar. Add butter and half of the egg mixture to the dry ingredients and mix at low speed until the dry ingredients are moistened. (Approx-1 min) Increase the speed to medium and beat for 1 minute more. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, and mix for 30 seconds.; Transfer mixture to prepared pan, and smooth top with a spatula.; Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.; For whipped cream; In a medium bowl, beat together sour cream with confectioners' sugar at high speed for approximately 2½ - 3 minutes or until stiff peaks form. Keep chilled until ready to use.; Remove cake from oven, and let cool in the pan for 10 minutes, before inverting gently onto a cooling rack.; Slice and serve pound cake with the whipped cream, fresh strawberries, and blueberries, or your favorite fruit. Enjoy!

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