Crusty Top Sour Cream Pound Cake - cooking recipe

Ingredients

2 sticks butter (can use light)
3 c. sugar
6 eggs
1 c. sour cream (can use fat-free)
3 c. flour
1/4 tsp. soda
1 tsp. vanilla

Preparation

Sift flour with soda twice.
Set aside.
Cream butter and sugar slowly, beating constantly to cream well.
Add eggs 1 at a time, beating after each.
Stir in sour cream.
Add flour mixture, 1/2 cup at a time, beating well.
Stir in vanilla.
Pour batter into well-greased and floured tube pan (I use Baker's Joy spray). Bake at 325\u00b0 for 1 1/2 hours.
(Can use lemon extract instead of vanilla.)
Serve plain or with favorite topping with Cool Whip.