Sour Cream Pound Cake - cooking recipe

Ingredients

3 c. sugar
2 sticks butter, softened
6 large eggs (room temperature)
1 (8 oz.) container sour cream
3 c. flour
1 tsp. vanilla

Preparation

Combine sugar and butter with mixer.
Add eggs, one at a time, beating well after each one.
Add vanilla.
Add flour and sour cream alternately to batter, mixing on low speed.
Pour into buttered tube pan.
Bake at 325\u00b0 for 1 hour and 15 to 30 minutes or until sides are golden brown.
Cool for 5 to 10 minutes. Remove from pan.
Sprinkle cooled cake with powdered sugar or top with fresh fruit.
Store at room temperature.