Sour Cream Pound Cake
from Jim and Laura Hudson
Ingredients:
| 3 | cups sugar |
| 1 | cup (2 sticks) butter, room temperature |
| 3 | cups all-purpose flour |
| ¼ | teaspoon baking soda |
| 6 | eggs, room temperature |
| 8 | ounces sour cream |
| 1 | teaspoon vanilla (or lemon or orange) extract |
Cream together butter and sugar. Sift together baking soda and flour. Beat together eggs and flavoring. Add flour and eggs alternately to butter mixture. Fold in sour cream. Pour into 9×5‑inch loaf pan. Bake at 300° F about 1¼ hours until cake tester comes out clean.