So, I went over to my parent ' s home the other day. We has purchased some butter nut flavoring to go in some Homemade Butter Pecan Ice cream we were going to be making. On the back was a pound cake recipe. We decided to try to make it. We had all the ingredients to make it right then and there. It turned out to be very good. I had never made a pound cake in a loaf pan before. I think the next will be in a regular tube pan. I topped mine with fresh peaches and whipped cream! :) ♡ yummy! We had a great time baking together!
Sour Cream Pound Cake ( Butter Nut Pound Cake)
2/3 CUP OF BUTTER SOFTENED
2 CUPS OF SUGAR
2/3 CUP OF SOUR CREAM
1 TABLESPOON OF VANIILLA BUTTER NUT FLAVORING
2 CUPS OF FLOUR SIFTED
1/4 TEASPOON BAKING SODA
BEAT BUTTER, SUGAR, AND SOUR CREAM WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION.ADD VANILLA BUTTER NUT FLAVORING , MIX WELL. GRADUALLY BEAT IN FLOUR AND BAKING SODA ON LOW SPEED UNTIL WELL MIXED.
POUR INTO GREASED AND FLOURED 9X5 INCH LOAF PAN.
BAKE IN PREHEATED 325 DEGREE OVEN ONE HOUR OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN 10 MINUTES . REMOVE FROM PAN, COOL COMPLETELY ON WIRE RACK.
** this recipe is called sour cream pound cake, but we like to call it Butter Nut Pound Cake**
|mixing it up|
|all ready for the oven|
|YUMMM. COOLING ON THE RACK!|