Easy homemade sour cream pound cake. A perfect addition to any Summer gathering. Top it off with your favorite fruit and whipped cream.
Keyword: Cake, Strawberry
1 1/2Call purpose flour
1batch roasted strawberries
Preheat oven to 350°F.
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.