You are here: Home » Recipes » Sour Cream Loaf Pound Cake Sour Cream Loaf Pound Cake Recipe by Jean KressyKitchen Tested Yield 18 servings This lovely, moist pound cake can easily be turned into a shortcake dessert with fruit and whipped or ice cream. Karry Hosford PrintEmail If you’re having any second thoughts about how long it takes to make pound cake, it might help to know that early cakes were beaten by hand, sometimes for more than an hour. Ingredients 1 1/2 cups all-purpose flour1/4 teaspoon baking powder1/8 teaspoon baking soda1/4 teaspoon salt2/3 cup unsalted butter, slightly softened1 1/3 cups sugar3 eggs1/2 cup sour cream3/4 teaspoon vanilla extract Instructions Preheat oven to 325F. Coat a 9 x 5-inch loaf pan with baking spray. Combine flour, baking powder, baking powder and salt in a large bowl. Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Turn to low speed; add flour mixture alternately with sour cream, beating after each addition. Beat in vanilla. Pour into prepared pan, smooth top and bake 70 minutes or until a tester inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack.