I mentioned the other day that I made pound cake for our strawberry short cake dessert. I looked for actual short cake recipes, and apparently it’s just a biscuit… basically. And while that sounds kinda good too, especially since the strawberries are really ripe, I wanted something a little more desserty.
So I found this recipe for Sour Cream Pound Cake. I liked the idea of it using sour cream, but once I started reading the recipe and realized that I could bake it in a regular loaf pan, and that it was actually about 1/2 the size of most of the other recipes I’d seen, I knew I had to make it! 😉 I don’t like left over pound cake as much as some left over things, and it is pretty dense to be eating a lot of it, so this recipe works out perfectly!!
The only things I changed was to add some vanilla and just a splash of Almond extract. I like the flavor that it gave the cake. Over all it turned out really good!! I think I over baked it just a touch, but it wasn’t any worse for it though the corners were a touch dark. Oh, and I also baked it at 350*. My oven does tend to be a little on the too hot side, so I’m sure if I had baked it at 375 for an hour it would have been black on the outside for sure! Keep an eye on it!
So if you need some nummy cake, but don’t want to be eating it for 2 weeks, give this recipe a whirl! 🙂 It also tastes SO good with coffee!!
Sour Cream Pound Cake
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream
1 pinch baking soda
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8×4 inch loaf pan.
In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
Add flour and pinch of soda, mix well. Pour into a 8×4 inch loaf pan.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.