Sour Cream Pound Cake

Since two people have asked for the recipe, I figured I might as well put it online for everyone.

2 sticks butter or margarine
3 cups sugar
6 eggs
1 8 oz carton sour cream
1/4 tsp. baking soda
3 cups flour
1 tsp. vanilla or lemon extract (I used vanilla)

Sift flour and measure; resift twice with soda; set aside. Cream butter and add sugar slowly, beating consistently to cream well. Add eggs, one at a time, beating well after each addition. Add flour, 1/2 cup at a time, beating well and consistently. Add the sour cream. Add vanilla or lemon extract. Turn into well greased and floured 10 inch tube pan. (I used Pam cooking spray) Bake in moderate oven at 325 degrees for an hour and a half or until cake is done. Be sure to preheat oven before placing bake on baking rack in oven. When done, let it cool for a few minutes before taking it out of the pan. (I didn't do that, broke my cake :-( )

©  Stephen D. Roberson, 2016