Sour Cream Pound Cake
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A home-kitchen version of sour cream pound cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 1/2 c. butter
- 3 c. sugar
- 6 eggs
- 3 c. all-purpose flour
- 1/4 tsp. soda
- 1/4 tsp. salt
- 1 c. commercial sour cream
- 1 tsp. vanilla extract
Method
Cream butter and sugar in a medium bowl.
Add eggs, one at a time, mixing well after each addition.
Combine flour, soda and salt; add alternately with sour cream to butter mixture and beat well.
Stir in vanilla.
Pour batter into greased 10-inch tube pan or 2 (4-inch) loaf pans.
Bake at 325° for 50 minutes to 1 1/2 hours or until cake springs back when lightly touched and has separated from sides of pan.
This cake should sit at least 1 day before serving and keeps very well.
It is good sliced and toasted, served with ice cream or fresh, sliced fruit.
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