Description
A rich and moist pound cake with chocolate chips and a hint of tang from sour cream, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray.
- Cream the butter in your stand mixer with the paddle attachment on medium speed until light and fluffy, about 2-3 minutes.
- Add the sugar and mix for another minute until well combined.
- Incorporate the eggs, adding them one at a time and scraping down the sides of the bowl as you go.
- Mix in the sour cream and vanilla extract until just combined.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined.
- Fold in the chocolate chips gently without deflating the batter.
- Pour the batter into the prepared loaf pan and bake for about 1 hour.
- Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For a lighter version, substitute Greek yogurt for sour cream. Sweeten it further with powdered sugar or serve with ice cream!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg