Sour Cream Pound Cake
2 sticks of butter (1/2 lb.) (never Margarine)
3 Cups sugar
3 Cups flour (sifted)
1/4 teaspoon salt (mix with flour)
1 Cup of sour cream
1 1/2 teaspoon vanilla
Cream butter and sugar.
Add eggs one at a time beating after each addition.
Add alternately sour cream, and flour until all is used.
Be sure to end with flour as last addition.
You don't want to over beat your batter because you will have holes in your cake so just mix til well blended.
Your last addition will be the vanilla.
Turn your mixer to low and just mix til vanilla is incorperated donot beat.
Put in a cold oven and set to 325 degrees
Do not open oven.
You can check with a tooth pick after 1 hour.
Mine usually takes about 1 hour and 15 min. Longer if I make the Choc. Marble cake.