"Crusty Top" Sour Cream Pound Cake - cooking recipe

Ingredients

2 sticks butter or margarine
3 c. sugar
6 eggs
1 c. sour cream
1/4 tsp. soda
3 c. flour
1 tsp. vanilla

Preparation

Sift flour and measure; resift twice with soda.
Set aside. Cream butter and add sugar slowly, beating constantly to cream well.
Add eggs, one at a time, beating after each addition.
Stir in sour cream.
Add flour mixture, 1/2 cup at a time, beating well. Stir in vanilla and turn batter into well-greased and floured 10-inch tube pan.
Bake in 325\u00b0 oven for 1 1/2 hours or until cake is done.
Place pan on rack to cool 5 minutes.
Loosen cake around edge of pan and edge of tube with dull side of knife.
Press toward pan rather than toward cake in order to protect crust.
Turn cake onto rack to cool completely.