Sour Cream Pound Cake
Preheat oven to 350 degrees
Grease and flour tube cake pan
2 sticks butter softened
3 cups sugar
6 eggs take out of fridge to warm-- room temperature
1 cup sour cream left to warm to room temperature
3 cups cake flour
1/4 tsp. salt
1/4 tsp. baking soda
2 tablespoons real vanilla extract
Cream butter in mixer
Add sugar beat good to mix well
Add eggs, one at a time, beating until mixed before adding another.
Do this after each egg addition.
Add half of sour cream, mix
Add half flour, mix (sift flour with salt and baking soda)
Add other half of sour cream, mix
Add remainder of flour and mix thoroughly
Add vanilla flavoring
Bake for 1 hour and test with toothpick or cake tester. It should come out clean without wet cake batter.
It usually takes mine about 1 hour and 20 minutes.
Cool on wire rack 15 minutes
Slide flat spatula around cake in pan
Slide small spatula or butter knife around middle tube
Carefully turn pan over rest cake in hand and quickly put on wire rack upside down to cool
Then turn cake over to cool other side.
I hope you enjoy this cake as much as our family has enjoyed it for so many years.