Sour Cream Pound Cake
This produces a wonderful flavor and the great texture of a pound cake. It is delicious by itself or with any kind of fruits, ice cream, or whatever your favorite topping may be. (This cake freezes well.)
- 1 cup butter
- 6 eggs
- 3 cups flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 ¾ cups sugar
- 1 ½ teaspoons vanilla
- 1 cup sour cream
Preheat oven to 350.
Mix butter til light.
Add sugar and beat til fluffy.
Add eggs, beating after each addition.
Beat in dry ingredients and sour cream alternately.
Grease and flour a tube pan, bundt pan or 2 loaf pans.
Bake in tube pan about 1 1/2 hours and 2 loaves about 55 minutes.
Check with a toothpick for doneness.
Cool for 15 minutes, then remove from pan and cool completely.
TIP: The trick to get the wonderful texture of a pound cake is to beat each addition thoroughly, let’s say just about until you think your arm will fall off should do the trick!
The boys liked the taste of the cake even better the day after baking!
– Prep: 20 Minutes
– Bake: 1 Hour