Pound cakes are traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar, hence the name. However, cakes made with more or less than a pound of the same ingredients are still called pound cakes as long as the 1:1:1:1 ratio is preserved.
These cakes are very easy to make, you just basically dump all the ingredients in a bowl, mix and bake! They are also very versatile and can be flavored with chocolate, vanilla extract, nuts or dried fruits such as raisins and cranberries.
They are also good on their own or can be served with a dusting of powdered sugar or topped with fruits or creamy frosting.
This particular pound cake recipe uses sour cream to create a perfectly moist cake with a pleasantly tangy flavor. A topping of fresh strawberries makes it extra special. Here is an easy dessert recipe for Sour Cream Pound Cake.
2 sticks butter or margarine
3 cups plain flour, sifted
½ teaspoon baking powder
8 ounces sour cream
3 cups sugar
1 teaspoon vanilla
whipped cream and fresh strawberries (or other fruits of your choice) as topping, optional
Pre-heat oven at 325 degrees. Lightly grease a tube pan or loaf pan with cooking spray.
In a large mixing bowl, beat sugar and butter together using an electric mixer until light yellow and fluffy.
Add eggs one at a time, beating after each addition. Mix in vanilla.
Alternately add flour and sour cream, mixing throughly after each addition.
Bake for 1 hour and 30 minutes or until cake tester comes out clean. Cool pan in a wire rack for 10 minutes before inverting into a serving platter.
Serve Sour Cream Pound Cake with fresh strawberries (or any fruit of your choice) and a dollop of whipped cream if desired.