*  Exported from  MasterCook  *
 
                    SOUR CREAM POUND CAKE + 2 VARIATIONS
 
 Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           butter
    3                    eggs
      1/2  cup           dairy sour cream
    1 1/2  cups          all-purpose flour
      1/4  teaspoon      baking powder
      1/8  teaspoon      baking soda
    1      cup           sugar
      1/2  teaspoon      vanilla
                         dairy sour cream, -- optional
                         fresh berries, -- optional
 
 Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30
 minutes.  Grease and lightly flour an 8x4x2 or 9x5x3 inch loaf pan.  Stir
 together flour, baking powder, and baking soda; set aside.  In a large
 mixing bowl beat butter with an electric mixer on medium speed for 30
 seconds.  Gradually add sugar, beating about 10 minutes or till light and
 fluffy.  Beat in vanilla.  Add eggs, one at a time, beating for 1 minute
 after each addition.  Add dry mixture and sour cream alternately to
 beaten mixture, beating on low to medium speed after each addition just
 till combined.  Press batter into prepared pan, spreading evenly.  Bake
 in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out
 clean.  Cool in the pan on a wire rack for 10 minutes.  Remove cake from
 pan; cool on rack.  If desired serve cake with sour cream and fresh
 berries.  Makes 10 servings.
 Variations: 
 ORANGE-ROSEMARY POUND CAKE
 Prepare as directed,  except stir 1 1/4 teaspoons finely shredded orange
 peel and 1 teaspoon snipped fresh rosemary into the batter.  If desired
 garnish cake with fresh rosemary. 
 LEMON-POPPY SEED POUND CAKE
 Prepare as directed, except substitute 1/2 cup low-fat lemon yogurt for
 the sour cream.  Add 2 tablespoons poppy seed, 1 teaspoon finely shredded
 lemon peel, and 2 tablespoons lemon juice to the batter.  
 
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