Sour Cream Pound Cake - cooking recipe

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

Preparation

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\u00b0 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.