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We've made the classic sour cream pound cake more flavorful by adding vanilla butter and nut flavor. Photo credit: Katie Goodman from Good Life Eats.
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
1 tablespoon McCormick® Vanilla, Butter & Nut Flavor
2 cups flour, sifted
1/4 teaspoon baking soda
Preheat oven to 325°F. Grease and flour 9x5-inch loaf pan; set aside.
Beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add Vanilla, Butter & Nut Flavor. Gradually beat in flour and baking soda on low speed until well mixed. Pour into prepared pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners' sugar, if desired.
(Amount per serving)