Sour Cream Pound Cake

Christmas is closer than we even realize so it is time to start thinking about special desserts and baked gifts to give to family and friends. I usually make up cookie plates but might try this recipe for giving, too.

Sour Cream Pound Cake
1 1/2 cups butter, softened to room temperature
2 cups granulated sugar
8 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon either freshly-grated lemon or orange zest or a combination
4 cup all-purpose flour
1 cup full-fat sour cream

Preheat oven to 350 degrees. Using vegetable oil spray and then dust the inside of the bundt pan with flour. You can also use the mini-bundt pans or loaf pans, too.

In a large bowl, combine the butter and sugar, beating until light and creamy. Add eggs, one at a time, beating well after each egg. Add the extracts and zest. Blend in the flour and sour cream. Batter should be smooth but don't over mix. Pour batter into prepared pan(s) and bake for 45-60 minutes depending on the size pan(s) you used. Cake should spring back when lightly touched and be golden brown. Cool for a few minutes before inverting on a wire rack to completely cool.

Lots of ways to make this cake to your own specifications and creativity.

Add 1/2 cup of mini-chocolate chips to the batter just before pouring into the prepared pan(s).

Add 1/2 cup of finely chopped nuts.

Grind up some fruit cake fruit for a colorful look and richer taste.

Dust with just powdered sugar to serve.

Ice with your favorite icing.

Melt either semisweet or milk chocolate chips and spread that as a 'frosting' on the cake.

Don't forget colorful Christmas sprinkles!