Sour Cream Pound Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan.
2. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy (about 5 minutes).
3. Add Eggs: Add the eggs one at a time, beating well after each addition.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
5. Alternate Wet and Dry: Gradually add the flour mixture to the butter mixture, alternating with sour cream, starting and ending with the flour mixture. Mix just until combined.
6. Add Vanilla: Stir in the vanilla extract.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Tips:

• For a little extra flavor, you can add a teaspoon of lemon or almond extract.
• Serve plain or with a dusting of powdered sugar, fresh berries, or whipped cream.

Enjoy your delicious, moist Sour Cream Pound Cake!