Sour Cream Pound Cake tutorial

This sour cream pound cake is delicious by itself, with a dusting of powdered sugar and added fresh fruit, or with a glaze. Either way you serve it, it’s sure to be a hit at your next gathering.
Here’s what you need:
3c All Purpose flour
1tsp baking powder
1/4tsp salt
3c granulated sugar
12 oz sour cream (room temp)
3 sticks butter (salted or unsalted- room temp)
1/2c butter flavored shortening
6 eggs (room temp)
1tsp vanilla
1/2 tsp butter emulsion
Follow the instructions in the video. Be sure to cream the butter/ shortening/ sugar together for 5 mins. It should go from deep yellow to pale yellow.
Add eggs and flour to mixture on low and DO NOT over mix.
Bake in. Preheated 320 oven for 1hr.
If you check t 1 hr and it’s not done, add time in 5 min increments until it’s done. A few crumbs on the tester is what you’re looking for. Try not to over bake.
Y’all give this recipe a try and let me know how you like it. Enjoy! ☺️
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