Sour Cream Pound Cake Loaf

Cream butter and shortening. Gradually add sugar, beat well. Add eggs, 1 at a time, beat after each. Combine flour and baking powder and add to creamed mixture, mix well. Add sour cream and beat for 4 to 5 minutes. Stir in extracts. Pour batter into greased and floured loaf pan. Bake at 325° for 50 to 60 minutes. Cool.

For strawberry shortcake:
Rinse, drain, hull, and slice about 1 quart of strawberries. Place in a large bowl and sprinkle with 1/4 to 1/3 cup of sugar. Let set at room temperature for about 1 hour. Spoon strawberries onto a pound cake slice and top with whipped cream or non-dairy whipped topping. Sift powdered sugar over it or garnish with a fresh strawberry and sprig of mint, if desired.

More Pound Cake Recipes
Orange Pound Cake
Lemon Pound Cake Loaf
Cream Cheese Pound Cake Loaf
Lemonade Pound Cake
Glazed Lemon Pound Cake
Orange Pound Cake
Orange Sour Cream Cake
Brown Sugar Pound Cake
Blueberry Pound Cake
Cinnamon Pound Cake
Chocolate Pound Cake
Chocolate Pound Cake II
Sour Cream Pound Cake
Apricot Sour Cream Pound Cake
Half Pound Cake
Buttermilk Pound Cake
Cold Oven Pound Cake
Pineapple Pound Cake
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