Strawberry-Pineapple Topped Sour Cream Pound Cake
3 eggs
1/2 cup butter
1/2 cup sour cream
11/2 cups flour
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1 cup sugar
1/2 teaspoon vanilla
Preheat oven 325
Spray an 8x4x2 pan
Stir flour, baking soda and baking powder into bowl set aside.
In mixing bowl beat butter for a bit then slowly add sugar beating 10 minutes.
Add vanilla then eggs one at a time.
Add slowly half of flour mixture then half of the sour cream mixing on low/medium speed until all has been added and it is well mixed.
Pour into pan bake 60-70 minutes.
Cool 10 min and remove from pan cool another 30 minutes.
Topping
Cool Whip or other dairy topping you like.
Fresh or canned Pineapple and/or Strawberries
Put a slice of pound cake on dessert plate spoon on whipped topping then top with fruit.
If you do not have the time use a frozen pound cake nothing wrong with that!
Pound cake was traditionally made with a pound of each of four ingredients flour, butter, eggs, and sugar.
Strawberry-Pineapple Topped Sour Cream Pound Cake
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