Sour Cream Pound Cake
2 sticks butter, soft
3 c. sugar
1 c. sour cream (or 1 8 oz. carton)
1/4 t. baking soda
3 c. sifted flour
1 t. vanilla
Sift flour and measure.
Resift twice with soda. Set aside.
Cream butter and add sugar slowly, beating constantly to cream well.
Add eggs one at a time, beating well after each addition.
Stir in dairy sour cream. Add flour mixture 1/2 c. at a time beating well and constantly.
Stir in vanilla and turn batter into well greased and floured 10" tube pan.
Bake in oven at 325 degrees for about 1 1/4 hours or until cake is done.
Loosen cake around edge of pan and edge of tube. With one side of knife press toward pan rather than toward cake.
Turn cake onto rack. Cool completely. Serve plain.
Pairs Well With
I've been making this cake ever since I was in high school and it's always a big hit.