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  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, slightly softened
  • 1 1/3 cups sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 3/4 teaspoon vanilla extract


  1. Preheat oven to 325F.  Coat a 9 x 5-inch loaf pan with baking spray.
  2. Combine flour, baking powder, baking powder and salt in a large bowl.
  3. Beat butter and sugar at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Turn to low speed; add flour mixture alternately with sour cream, beating after each addition.  Beat in vanilla.
  4. Pour into prepared pan, smooth top and bake 70 minutes or until a tester inserted in center comes out clean.  Let cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack.
—Recipe by Jean Kressy

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The recipe was originally published as Sour Cream Loaf Pound Cake on

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