Sour Cream Pound Cake

Here's one buttery cake recipe that I bake as an alternative to Victoria sponge. Usually this gets made when there's an excess or about to expire sour cream. Highly recommended for its fluffiness and scrumptiousness. I found this recipe that I adapted from the Food Network as part of Paula Deen's recipe collection there. It really is very good.


Sour Cream Pound Cake

125 g  [1/2 cup] butter - softened
300 g  [1 1/2 cups] white sugar
1/2 cup sour cream
3 eggs
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1/4 tsp bicarbonate of soda (baking soda)

1. Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Grease and flour a 9x5 inch loaf pan.
2. Mix the flour and bicarbonate of soda (baking soda) in a bowl. Set aside.
3. In a large bowl, cream/beat butter and sugar until light and fluffy.
4. Add sour cream, eggs, and vanilla. Mix well.
5. Add the flour mixture, mix well. Pour into the prepared pan.
6. Bake for 50 mins - 1 hour, or until a toothpick inserted into center of cake comes out clean.