Saturday, June 12, 2010

Sour Cream Pound Cake

We recently went to a pick-your-own farm and picked lots of strawberries. We made freezer jam, homemade ice cream, milk shakes, and strawberry shortcake. I made this sour cream pound cake for the strawberry shortcakes. It was so yummy!!!

1/2 cup butter
3 eggs
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1 cup sugar
1/2 tsp. vanilla

Allow butter, eggs, and sour cream to stand at room temperature 30 minutes.

Meanwhile, grease and lightly flour an 8X4X2-inch loaf pan; set aside. Combine flour, baking powder, and baking soda; set aside.
In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping the bowl frequently. Add dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.
Bake in a 325 degree oven for 60 minutes or until a toothpick comes out clean. Cook on a rack for 10 minutes. Remove from pan and cool.

To make strawberry shortcake, slice and toss strawberries with sugar. Let the strawberries sit for an hour. Layer sliced pound cake with strawberries and whipped cream or cool whip.


Bonny said...

That picture is GORGEOUS!!! And the recipe sounds delicious!

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