Easy Sour Cream Pound Cake

Ingredients

• 2 sticks Unsalted Butter
• 3 cups Sugar
• 1 cup Sour Cream
• 6 whole Eggs
• 3 cups Sifted All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 Tablespoon Pure Vanilla Extract

Preparation Instructions

Preheat oven to 325 degrees F. Grease and flour a bundt pan.

Cream butter and sugar until light and fluffy. Add sour cream and mix well, scraping down sides of bowl as needed.

Add the eggs, flour, and baking soda alternately. I do 2 eggs, baking soda, and a cup of flour at a time, mixing well after each addition and scraping down sides of the bowl as needed. Mix in vanilla.

Pour into the bundt pan and bake about 45 minutes or until brown and a cake tester comes out clean (it took mine a little over an hour to be done all the way through, so start at 45 minutes and if not done, check after 10-minute increments). Cool in the pan for about 10 minutes then move onto a cooling rack to finish cooling.

I sliced it and layered homemade whipped cream and strawberries for a strawberry shortcake, but you can just dust it with powdered sugar if you like it plain.