Chocolate Chip-Sour Cream Pound Cake
Author: Kelley Simmons
Recipe Type: Baking
Prep Time:
Cook Time:
Total Time:
Serves: 1 loaf
- ½ 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups mini semi-sweet chocolate chips
- Preheat the oven to 350 F and grease a 9 x 5 loaf pan with nonstick cooking spray.
- In a stand mixer with the paddle attachment cream butter until light and fluffy, 2-3 minutes.
- Add in sugar and mix for an additional minute.
- Add in eggs one at a time and scrape the sides of the bowl with a rubber spatula.
- Next add in sour cream and vanilla and mix until combined.
- In a medium bowl combine flour, baking powder, baking soda and salt.
- On low speed add the dry ingredients to the stand mixer and mix just until combined. Do not over mix.
- Gently fold in the chocolate chips.
- Pour batter into the prepared pan and bake for 40 minutes or until golden brown and the top is set.
- Allow the cake to cool for 15 minutes in the pan before turning it out onto a wire rack to cool completely.
Adapted from Once Upon a Chef
Recipe by Honest Cooking at https://honestcooking.com/chocolate-chip-sour-cream-pound-cake/
3.5.3229