I’ve been making this pound cake for years, because it’s wonderfully moist and flavorful. I often serve it with thawed out frozen strawberries and whipped cream or Cool Whip. It tastes especially good toasted the next day!
SOUR CREAM POUND CAKE
¾ cup Butter (12 tablespoons)
1½ cups Sugar
1 teaspoon Vanilla
1½ cups Flour
1/8 teaspoon Salt
1/8 teaspoon Baking Soda
½ cup Sour Cream
Preheat oven to 300 degrees.
In a large mixing bowl, cream butter until fluffy. Beating constantly, add sugar one-half cup at a time.
After sugar has been added, and mixture is very light and fluffy, whip in eggs one at a time. Beat in vanilla.
In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture, alternately with sour cream.
Pour into 9×5-inch loaf pan. Bake until cake is deeply golden, cracked on top, and a toothpick inserted into the crack comes out clean, about 1 hour and 15 minutes. Cool cake in pan for 30 minutes before removing.
Serve or wrap tightly and freeze.