Old World Sour Cream Pound Cake

By MarieR

Ingredients

• 2 sticks (1 cup; 8-ounces) butter room temperature
• 2 3/4 cups sugar
• 6 large eggs room temperature
• 3 cups all-purpose flour sifted
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups *sour cream
• 1 teaspoon vanilla

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan. Cream butter with sugar using electric mixer. Add eggs one at a time, beating well after each addition. Sift flour with salt and baking soda. Add flour to butter mixture in three batches alternately with sour cream, mixing well after each addition. Blend in vanilla. Pour batter into prepared pan. Bake until top is light brown and tester inserted near center comes out clean, about 1 1/4 hour. Cool cake completely in pan before serving.

*(To substitute for 1 cup sour cream or 1 cup buttermilk: in 1 cup put 1 tablespoon vinegar or 1 tablespoon lemon juice and fill with milk; let stand for 5 minutes)