BUTTERY POUND CAKE
Bake this buttery pound cake recipe and serve with ice cream or fresh
fruit.
Preparation time: 20 min Baking time: 55 min
Yield: 12 servings
2 cups sugar
1 cup butter, softened
5 eggs
1/4 cup sour cream
1/4 cup milk
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Powdered sugar, if desired
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at
medium speed, scraping bowl often, until creamy. Continue beating,
adding eggs one at a time, until well mixed. Add sour cream, milk and
vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Add flour and salt; beat just until moistened.
Spoon batter into greased and floured 12-cup Bundt® or 10-inch angel
food cake (tube) pan. Bake for 55 to 65 minutes or until toothpick
inserted in center comes out clean. Cool 15 minutes; remove from pan.
Cool completely. Sprinkle with powdered sugar, if desired.
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