Vanilla Butter & Nut Flavor Sour Cream Pound Cake
An easy pound cake made with sour cream and McCormick Vanilla Butter & Nut flavoring.
Servings 12
Ingredients
- ⅔ cup unsalted butter 150 grams (or use ⅓ cup butter and ⅓ cup shortening)
- 2 cups sugar 390 grams
- ⅔ cup sour cream
- 4 large eggs
- 1 tablespoon McCormick Butter & Nut Flavor
- 2 cups all-purpose flour sifted (should weigh 250 grams total)**
- ¼ teaspoon baking soda
- ½ teaspoon of salt plus a pinch omit if using salted butter
Instructions
- Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan with shortening (it works better than butter and won't burn) then line with a strip of parchment. Grease the parchment and dust with flour.
- In a large mixing bowl, beat butter, sugar and sour cream until light and fluffy, scraping bowl often.
- Add the eggs one at a time, beating for 30 seconds after each egg is added.
- Beat in the vanilla, butter & nut flavoring.
- Beat in the baking soda and salt until well mixed, then add flour by hand and stir until well blended.
- Bake at 325 for an hour or until toothpick inserted comes out clean.Let cool in pan for 10 minutes, then loosen carefully from sides and remove from pan. Let cool completely on a wire rack.
Notes
For best results weigh the flour. If you don't have a scale, stir and aerate well and measure with a light hand.
