Sour Cream Pound Cake

1 cup butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
8 oz. sour cream
2 tsp. vanilla extract

In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; add to creamed mixture alternately with the sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 for 1 hour and 25 minutes or until cake tests done. Cool in pan for 15 munutes before removing to a wire rack to cool completely.

Yield: 20 servings

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Terri's Country Corner
Last Updated September 20, 1998 by Terri
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