Ingredients

The following ingredients have 9 Servings
  • 1-1/4 cups Chef Shamy Cinnamon Brown Sugar Honey Butter, (room temperature)
  • 1-1/4 cups granulated sugar
  • 3 eggs
  • 2 cups flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 325 degrees. Butter and flour loaf pan. Line bottom and 2 long sides with one long piece of parchment paper. Butter and flour parchment paper. This parchment liner will help you remove pound cake from pan.
  • In a large bowl of an electric mixer, beat butter at medium speed until creamy and lighter in color. This usually takes between 4-7 minutes.
  • Continue beating while gradually adding sugar until light and fluffy.
  • Add eggs, one at a time, beating at low until just blended.
  • Mix flour with baking soda and salt.
  • Combine sour cream and vanilla extract.
  • Alternately add flour and sour cream-vanilla extract to butter-sugar mixture, mixing until just blended. DO NOT OVERMIX!
  • Pour into prepared pan.
  • Bake for 1 hour and 15 minutes or until toothpick in center comes out clean. Do not open oven prior to the 1 hour and 15 minutes.
  • Cool on wire rack for 20 minutes.
  • Run knife around ends of cake where there is no parchment paper before attempting to lift out. Lift out and place on wire racks to let cool completely.