Sour Cream Pound Cake
Sour cream pound cake is one of my favorite desserts. It is so versatile and can be paired with just about anything. This recipe is from one of my grandmother’s best friends years ago.
1 C softened butter
3 C sugar
6 large eggs
3 C all purpose flour (not sifted)
¼ tsp baking soda
1 8oz carton sour cream
1 tsp vanilla
Beat butter at medium speed with electric mixer until soft and creamy. At least 5 minutes. Gradually add sugar and beat at medium speed for 7 to 10 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Combine flour and baking soda. Add to creamed mixture, alternating with sour cream, beginning and ending with flour mixture. Mix at lowest speed to do this. Mix in vanilla.
Grease and flour a 10 inch bundt pan. (In the images I used a loaf cake pan because I wanted the crispy edges on the top)
Spoon batter into prepared pan.
Bake at 325 for 1 hour 20 minutes or until wooden pick inserted into center comes back clean. Cool in pan on wire rack for 15 minutes. Invert onto rack and remove from pan. Allow to cool completely.
And you are done!
Pictured served sliced with warm sugared berries.