Sour Cream Pound Cake - cooking recipe

Ingredients

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

Preparation

In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5 to 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\u00b0 for 1 hour and 25 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely.