Powdered Sugar Pound Cakes
Ingredients:
|
| 3/4 |
cup (175 mL) butter, softened |
| 1 1/4 |
cups (300 mL) powdered sugar |
| 2 |
eggs |
| 1/4 |
cup (50 mL) sour cream |
| 3/4 |
teaspoon (4 mL) vanilla |
| 1 |
cup (250 mL) all-purpose flour |
| 1/4 |
teaspoon (1 mL) baking soda |
| 1/8 |
teaspoon (0.5 mL) salt |
| |
Glaze (optional) |
Directions:
| Preheat oven to 350°F (180°C). Lightly spray each well of Silicone Bakeware Floral Cupcake Pan with nonstick cooking spray; set aside. |
| Combine butter and powdered sugar. Beat on high speed of electric mixer until mixture is fluffy, about 2 minutes. On medium speed, add eggs, one at a time, mixing well after each addition. Fold in sour cream and vanilla. In small bowl, combine flour, baking soda and salt. Stir flour mixture into sour cream mixture just until incorporated. |
| Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until light golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto cooling rack; cool completely. Glaze cakes, if desired (see decorating ideas in Use and Care). |
Yield: 12 cakes
Nutrients per serving: Calories 210, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 2 g, Sodium 150 mg, Fiber 0 g
