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Potomac Pound Cake
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Yield: three one-pound loaf pan pound cakes
Preparation time:
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| Potomac Pound Cake Recipe | |
| 8 ounces | butter |
| 3 cups | sugar |
| 6 | whole eggs |
| 1 teaspoon | vanilla extract |
| 1 cup | sour cream |
| 3 cups | all-purpose flour |
| ½ teaspoon | baking soda |
| ¼ teaspoon | salt |
Cream room temperature butter on high until fluffy. Add sugar until well blended. Add room temperature eggs one at a time to incorporate, scraping down the sides of bowl frequently. Add vanilla.
Measure flour before sifting. Then sift dry ingredients together in a bowl and add to butter, sugar and egg mixture, alternating with sour cream. Then beat batter for ten minutes on medium speed. Bake for 1 hour at 350°F. Makes three one-pound loaf pan pound cakes. After cakes are cool, dust tops with powdered sugar.
Great variations: Cranberry Tangerine Pound Cake: Add zest of 1 orange, ½ teaspoon of tangerine oil (this is optional) and 1½ half cups of fresh or 1 cup of dried cranberries to the recipe after it is beaten.
Recipe courtesy of The BonBonerie
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