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Vanilla Nut Sour Cream Pound Cake

Vanilla Nut Sour Cream Pound Cake Recipe

Adapted from the Miami-Herald. I love using Frangelico liqueur & serving with peach compote (using peaches frozen this past summer) & a dollop of softly whipped Frangelico flavored cream. Mmmmm!
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Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Calories 449.8 kcal

Ingredients
  

  • 2/3 cup butter, softened
  • 2 cups sugar
  • 2/3 cup sour cream
  • 4 eggs
  • 1 tablespoon vanilla
  • 2 tablespoons liqueur (nut)
  • 2 cups flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 cup confectioners' sugar (optional)

Instructions
 

  • Heat oven to 325 degrees. Grease and flour a 9-inch loaf pan.
  • Beat butter, sugar and sour cream in large bowl with mixer on medium until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in extract. Gradually beat in flour and baking soda on low speed.
  • Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners' sugar.

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Nutrition

Serving: 129gCalories: 449.8kcalCarbohydrates: 60gProtein: 5.7gFat: 17.7gSaturated Fat: 10.4gCholesterol: 123.9mgSodium: 187mgFiber: 0.7gSugar: 40.4g
Keyword < 4 Hours, Beginner Cook, Dessert, Easy
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