Sour Cream Pound Cake

Ingredients

• 1/2 cup butter
• 3 eggs
• 1/2 cup dairy sour cream
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 cup sugar
• 1/2 teaspoon vanilla

Instructions

1. Bring 1/2 cup butter, 3 eggs, and 1/2 cup dairy sour cream to room temperature. Combine 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, and 1/8 teaspoon baking soda.
2. In a bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup sugar, beating about 10 minutes or till very light and fluffy. Add 1/2 teaspoon vanilla. Add eggs one at a time, beating 1 minute after each addition and scraping bowl often.
3. Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just till combined. Pour into a greased and floured 8x4x2- or 9x5x3-inch loaf pan. Bake in a 325° oven for 60 to 75 minutes or till a toothpick comes out clean. Cool on a rack 10 minutes. Remove from pan. Cool.
4. Lemon-Poppy-Seed Pound Cake: Prepare as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, and 2 tablespoons poppy seed to batter.
5. Blueberry Sour Cream Pound Cake: Prepare as above, except gently fold 1/2 cup fresh or frozen blueberries into the batter.