*Easy* Sour Cream Pound Cake Loaf!

If you're craving a decadent dessert that won't take hours to pull off, this sour cream pound cake loaf is the perfect solution! In this video I'll take you through the process step by step so you can easily whip this up in your own kitchen.
PRINTABLE RECIPE: www.butteredsideupblog.com/so...
INGREDIENTS:
10 tbsp unsalted butter, softened but still a bit cool
2/3 cup organic cane sugar (can increase up to 1 1/4 cups)
3 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup organic sour cream
1 1/2 cups organic all-purpose flour
1 tsp aluminum-free baking powder
3/4 tsp unrefined sea salt
zest of 1 organic lemon
whipped cream and fresh berries for serving, optional
HOMEMADE WHIPPED CREAM:
Using a Hand Mixer:
1/2 cup cold whipping cream
2 tsp pure maple syrup
1/4 tsp pure vanilla extract
Using a Milk Frother:
2 tbsp cold whipping cream
1/2 tsp pure maple syrup (more to taste)
a few drops of pure vanilla extract
Instructions:
Using a Hand Mixer:
Place the chilled whipping cream, maple syrup, and vanilla extract in a clean deep bowl (the cream tends to splash up as you whip it and make a mess). Using a hand mixer, beat until your preferred level of thickness (soft to stiff peaks). Serve immediately.
Using a Milk Frother:
Place the chilled whipping cream, maple syrup, and vanilla extract in a small jar. Whip using the milk frother to your preferred level of thickness. It works well to use an up and down motion while you're whipping. Serve immediately. Makes 1 serving.
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[@SoThisIsLynn]

I'm imagining eating this... and it tastes like Spring!!

[@ButteredSideUp]

Anything to remind us of spring!!!

[@shrmywrld]

Yummmm