Sunday, June 20, 2010
1/2 cup butter
1/2 cup sour cream
1 1/2 cups all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 cup sugar
1/2 tsp vanilla
Allow butter, eggs and sour cream to stand at room temperature 30 minutes. Meanwhile grease and lightly four a loaf pan; set aside. Combine flour, baking powder and baking soad; set aside.
In a mixing bowl beat butter on medium for 30 secodns. Gradually add sugar beating 10 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add lfour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after ach addition just until combined. Pour batter into pan.
Backe at 325 for 60-75 minutes or until a toothpick comes out clean. Cool on a rach for 10 minutes. Remove from pan; cool. (Makes 10 servings)
Lemon Poppy Seed Pound Cake: Prepare sour cream pound cake as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 tsp finely shredded lemon peel, 2 Tbsp lemon juice and 2 Tbsp poppy sees to batter.
Orange Rosemary Pound cake: Prepare Sour Cream Pound Cake as above except stire 1 1/4 tsp finely shredded orange peel and 1 tsp snipped fresh rosemary into the batter.
1 pound cake (frozen and thawed) or homemade
1 quart fresh strawberries
1 (16oz) frozen sliced strawberries in syrup, thawed
2 Tbsp lemon juice
3 (8 oz. each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake istant pudding
1 (8 oz) frozed whipped topping, thawed
Combine fresh and frozen strawberries in bowl. In another bowl, whisk lemon juice, yogurt and pudding mix. Fold in 1 cup of the whipped topping.
To assemble alternate layers of cake, strawberry mixture, and yogurt mixture. Top with whipped cream.