Imagine finding a pound cake recipe that will come out moist and tasty every time. A sour cream pound cake is just that recipe. The sour cream makes it especially moist and adds a special zing to the flavor.
Instructions
1. Cream together butter and sugar in a large mixing bowl, using a hand mixer at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated.
2. Add vanilla, scraping sides of bowl so it is thoroughly incorporated.
3. Add eggs one at a time, beating well after each egg is added.
4. Add sour cream all at once and blend thoroughly.
5. Sift four, baking soda and salt into small bowl. If you don't have sifter you can sieve dry ingredients into a bowl. Alternately, measure dry ingredients into a bowl, then mix well using a wire whisk. The goal here is to distribute the salt and baking soda evenly through the flour.
6. Slowly add flour mixture and continue beating until mixture is smooth and well blended.
7. Pour batter into a well greased and floured Bundt or tube pan.
8. Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.
Tags: baking soda, ingredients into, ingredients into bowl, into bowl, pound cake, sour cream, until mixture