Sour Cream Pound Cake

One of my favorite desserts has to be Sour Cream Pound Cake.  Growing up in the South, this was the one dessert that you could always count on at every family get-together or church covered dish function. Sometimes we would have it served with fresh strawberries and whip cream, sometimes with Boiled Egg Custard and sometimes we would simply have it plain.

One of the ways I love this cake the most is to spread a little butter on a slice and broil until lightly toasted. Delish!

3 cups sugar

3 cups All Purpose flour, sifted

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup butter, softened

6 eggs

1 cup sour cream

2 teaspoons vanilla (or flavoring of your choice)

Mix flour, baking soda and salt together and set aside. 

  

Cream butter and sugar together with electric mixer until smooth and creamy.

To sugar mixture, add flour mixture and eggs alternately --  beginning with flour and ending with egg.

Fold in sour cream.

Add vanilla flavoring and mix until well blended.

Grease and flour tube pan.

Pour batter into prepared pan.

Bake at 350 degrees for approximately 1 hour and 15 minutes or until cake tests done.  

**  Cake is done when toothpick inserted in center of cake comes out clean.

Let cake cool in pan on wire rack for 15 minutes.

Remove cake from pan and cool on wire rack until completely cool.