Old Fashioned Sour Cream Pound Cake

Ingredients:

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

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition.
5. Add Sour Cream: Stir in the sour cream and vanilla extract until well combined.
6. Add Dry Ingredients: Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Do not overmix.
7. Bake: Pour the batter into the prepared pan. Bake in the preheated oven for 1 hour and 15-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Enjoy this classic, dense, and rich pound cake with a dusting of powdered sugar or a drizzle of glaze!