Line an 8x4-inch loaf pan with parchment paper, leaving overhang on both long sides. Very lightly grease short sides of pan and bottom parchment. Set aside.
Cream together butter and sugar until light and fluffy. Mix in vanilla and one egg at a time, beating well after each addition. Scrape sides of bowl as needed. Mix in salt and baking powder. Alternate additions of flour and sour cream until fully combined and no streaks remain. Transfer mixture to prepared pan, level off batter.
Bake for 50-60 minutes or until a toothpick inserted comes out clean and sides are a medium golden color. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
In a medium bowl, beat together heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to serve.
Slice and serve pound cake with optional whipped cream and roasted strawberries, or your favorite fruit.
Store remaining cake in an airtight container for up to several days.
Notes
Recipe serves roughly 6-8, yields 1: 8-inch loaf.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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