Pound Cake

1 1/2 C softened butter
2 C white sugar
4 eggs
1 C sour cream
1/2 tsp baking powder
1 tsp vanilla
2 C cake flour

Generously grease and flour two 9″ cake pans.  Cream butter and sugar.  Add eggs one at a time, beating until fluffy.  Add sour cream, baking powder and vanilla.  Mix well.  Add flour, one cup at a time.  Beat until batter is smooth.  Pour into pans and bake for 45-50 minutes.  Cool on wire rack for 20 minutes.  Loosen cakes and remove pans.  Leave on racks to cool completely.  When cake cools completely, wrap each in plastic wrap, be sure to seal tightly, then over wrap in foil.  Store in refrigerator for 48 hours.  Let set at room termpreture, wrapped, for 1 hour before serving. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s