Sour Cream Chocolate Chip Pound Cake
Sour Cream Chocolate Chip Pound Cake. Super moist, buttery and tender with the perfect amount of chocolate chips. Perfect for breakfast or dessert!
Ingredients
- 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 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. (This is an important step make sure to cream the butter for a full 2-3 minutes or the cake will fall)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 1 hour. If the top is getting too brown cover with foil.
- Allow the cake to cool for 15 minutes in the pan before turning it out onto a wire rack to cool completely.
Notes
Adapted from Once Upon a Chef
Nutrition Information
Calories: 585kcalCarbohydrates: 65gProtein: 7gFat: 33gSaturated Fat: 19gCholesterol: 72mgSodium: 209mgPotassium: 380mgFiber: 4gSugar: 38gVitamin A: 498IUVitamin C: 1mgCalcium: 83mgIron: 4mg