Pound Cake - Pd
Yield
1 cakePrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| 3 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 16 | ounces |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 462.4 | ml/g |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream the butter and 2 cup of sugar, add 2 eggs and mix well.
Add the dry ingredients alternately with the sour cream to the batter, beginning and ending with the dry.
Mix just until blended to together.
Add vanilla. Pour into two lightly greased loaf pans.
Mix ¼ cup sugar andamp; 1 teaspoon vanilla. sprinkle over the batter. Bake 350 50 to 60 minutes Cool thoroughly best served the next day -----
