I got this recipe out of the Parade magazine that comes in the Sunday paper. I haven't tried it, but I'd like to, so I'm going to post it here and then throw away the paper copy (since it will get lost in my "drawer-'o-recipes" anyway! (And of course I'll substitute some of the ingredients with healthier choices).
Serve this easy cake plain, with ice cream and berries, or toast it and spread it with jam.
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup sugar
1/2 cup sour cream
2 tsp vanilla
1/2 flavorless oil, such as canola
1) Preheat oven to 350 and generously butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan (6 cup capacity). In a bowl, whisk together the flour, baking powder, and salt.
2) Whisk the eggs, sugar, sour cream, and vanilla together until well blended. Add the dry ingredients and stir until smooth. Finally, pour in the oil and use the whisk to gently but thoroughly fold it into the batter.
3) Put the batter in the loaf pan and bake 50-55 min, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for 5 min, then unmold and cool to room temp right side up.