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!
- 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
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 45-50 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