I love pound cakes more than anything. I also know that I can’t eat pound cakes on a regular basis so I have to monitor myself! If anyone is wondering I do have a lot of self control and practice portion control on a regular basis with all of my baked goods. I love and enjoy the taste of excellent baked goods but know that I can’t eat too much at a time. I am also a big fan of freezing and making baked goods in small portions. Anyway, back to the pound cake! I first tried this pound cake when staying at a beautiful place up in New Paltz, NY called Minnewaska Lodge. My husband and I love going up to New Paltz. Its a great place for hiking, rock climbing, walking or just about anything! The town is adorable and the place has such a good feel to it.
When I first ate it I immediately wanted the recipe. The bread was sweet, moist, a bit heavy which pound cake should be and just absolutely delicious. The woman behind the front desk was very nice and gave me the recipe to this delicious bread. The secret to the moistness of the bread is the sour cream! I halved the recipe that was originally given to me which makes one big loaf and two mini loaves. I also altered some of the other ingredients. Here is my adapted version of this recipe:
1 cup of softened unsalted butter
2 1/2 cups of sugar
1/2 tsp of salt
1/2 tsp of baking soda
1/2 tsp of baking powder
3 cups of reduced fat sour cream
2 teaspoons of vanilla extract or vanilla paste
1 cup of frozen blueberries
1. Preheat oven to 350 degrees. Grease one large loaf pan and two mini loaf pans.
2. Cream together butter and sugar.
3. Add eggs one at a time and mix well after each addition.
4. In a separate bowl mix all dry ingredients.
5. Slowly add dry ingredients into egg mixture alternating with sour cream and vanilla, mixing well.
6. Bake mini loaves for about 30 minutes until done and large loaf for about 60 minutes or until done.