pound cake

I made quite excellent pound cake today. It is admittedly a lot lighter than most pound cakes are, but I kind of like it that way. (I didn’t have sour cream available, which might explain that).

Ingredients
1.5 cups flour
0.25 tsp baking soda
0.25 tsp salt
16 Tbsp unsalted butter (2 sticks)
1 cup sugar
1.5 tsp vanilla extract
2 eggs
1.5 cups sour cream

(If you don’t have sour cream available, you can substitute as following:
1/2 cup milk + 1/2 tbsp lemon juice, microwaved for 30 sec.
1.5 tbsp unsalted butter, melted and added to the above solution)

Directions
Preheat oven to 325°F. Grease an 8 1⁄2-by-4 1⁄2-inch glass pan.

In a bowl, whisk together flour, baking soda and salt until blended. In a separate bowl, beat together the butter, sugar, and vanilla on medium to medium-high speed until fluffy. Add the eggs one at a time, beating well after each addition. Sprinkle half of the flour mixture over the egg mixture and stir. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir.

Pour the batter into the prepared pan. Bake about 70 minutes.