Super Moist Chocolate Chip Pound Cake Loaf With Sour Cream

In a sweet bread loaf pan, bake this moist and tender Chocolate Chip Pound Cake until the top is crispy and golden. It is filled with gooey and sweet chocolate chips.  

– 1 ½ cups all-purpose flour – 1 ½ teaspoons baking powder – ¼ teaspoon kosher salt – ¼ cup unsalted butter  – ¼ cup canola  – 1 cup granulated sugar – 2 large egg – 1 ½ teaspoons pure vanilla extract – ¾ cup sour cream  – ¾ cup mini chocolate chip



Pre-heat your oven to 350°F and grease a 9x5 loaf pan. Sift flour, baking powder, chocolate chips, and salt in a medium bowl. 

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You can whisk the ingredients by hand instead of using an electric mixer for a lighter texture. Just combine the ingredients. 

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Beat butter, oil, and sugar on medium speed for 3 minutes in a separate medium or large bowl with a paddle attachment until light and fluffy.

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Beat in eggs and vanilla. Beat in three parts of flour mixture on low speed, alternating with two parts of sour cream, starting and ending with flour. 

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Confectioners sugar icing with blueberries or strawberries. Or use my strawberry banana bread recipe for a simple strawberry glaze. 

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Put chocolate chips in. Do not overmix batter. Scrape and smooth the batter in the pan.  

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The zest of lemon, orange, or lime can also be added to the icing in order to incorporate some citrusy flavours into the mixture. 

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Bake for fifty to fifty-five minutes, or until a toothpick should come out clean when inserted into the centre of the cake.  

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In the event that the top browns too quickly, cover the pan with aluminium foil in a lightweight manner.  

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After placing the cake on a wire rack, allow it to cool completely. 

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