The Best Sour Cream Pound Cake: This pound cake is moist with sour cream, lighter than your average pound cake, & deliciously unique with the brown sugar flavor.
My trips to the grocery store have been inspiring quite a few of my recipes lately. Like my 4 ingreident vanilla shortbread cookies I made after my trip to The Fresh Market. Also my Halloween Funfetti Cupcakes after my trip to Target. Now my latest recipe comes from my recent trip to The Fresh Market.
I was in the produce section picking up some bananas & tomatoes. I was checking out the delicious looking pomegranate they had when I noticed the French Vanilla Pound Cakes they had sitting right there. They looked so delicious sprinkled with powdered sugar. I looked at the ingredients & noticed sour cream was on the list, I thought that was interesting. I’ve never heard of sour cream in a pound cake before but it sounded good so I thought I’d give it a try.
This recipe makes 1 loaf. If you want to make 2 loaves you can easily double the recipe.
- ½ cup (1 stick) salted butter
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 egg
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 cup all purpose flour
- ½ cup sour cream
- 1 teaspoon vanilla
- powdered sugar for dusting (optional)
- Preheat oven to 350 degrees. Grease a loaf pan, set aside.
- Cream butter & sugars together, add in egg. Add baking powder, baking soda, half the flour & mix well. Mix in sour cream & vanilla. Add the remaining flour & mix well.
- Pour into prepared loaf pan.
- Bake for 45-55 minutes, or until toothpick inserted in center comes out clean.
- Let cool in pan for 15 min. then transfer to cooling rack or plate, slice when completely cooled.
adapted slightly from King Arthur Flour
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