Sour Cream Pound Cake
Source of Recipe
My Sister Betty
List of Ingredients
1 Cup butter, softened
3 Cups sugar
6 eggs
3 Cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 Cup (8oz.) sour cream
2 teaspoons vanilla extract
Recipe
In a mixing bowl, cream butter, gradually beat in sugar until light and fluffy, about 5-7 minutes.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking soda and salt; add to creamed mixture alternately with the sour cream and vanilla.
Beat on low just until blended.
Pour into a greased and floured 10-inch fluted tube pan. Bake at 325* for 1 hour and 25 minutes or until cake tests done.
Cool in pan for 15 minutes before removing to a wire rack to cool completely.
YIELD: 20 servings.
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