Sour Cream Pound Cake

Emboldened by my success of the cupcakes and the banana bread I decided to bake one more cake. I followed the measurements listed in a book I borrowed from the library and it turned out pretty well.

Ingredients:
Granulated sugar -- 1 cup + 2 tbsp; 2 tbsp (for topping)
Unsalted butter (room temp) -- 14 tbsp
Eggs (room temp) – 4 large
Vanilla extract – 1 tbsp
Sour cream – ¾ cup
All-purpose flour – 2 ¼ cups
Baking powder – 1 tsp
Baking soda – ¼ tsp
Salt – ¼ tsp

Procedure:
Heat oven to 325F. Grease a loaf pan and set aside.

Beat 1 cup and 2tbsp sugar, butter and vanilla until pale and fluffy. Add the eggs one at a time, beating after each addition.

Beat in the sour cream, baking powder, baking soda and salt.

Stir in the flour just until incorporated. Don't overmix.
Spread the batter in the pan.

Sprinkle 2 tbsp granulated sugar reserved for the topping over the top.

Bake until a toothpick inserted in the center comes out clean, about an hour and 10 minutes.

Cool the cake completely on a wire rack.

(For best results, wrap the cake airtight and store 1 day at room temperature before serving.)