Instructions:
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 5 minutes.
Add the eggs: Add the eggs one at a time, beating well after each addition.
Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
Add dry ingredients and sour cream: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Add vanilla: Stir in the vanilla extract.
Pour the batter into the pan: Pour the batter into the prepared Bundt pan or tube pan and smooth the top with a spatula.
Bake: Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Serve: Slice and serve the cake as is, or dust it with powdered sugar for a simple finish.
Enjoy your Old Fashioned Sour Cream Pound Cake with a cup of tea or coffee for a delightful treat!
ADVERTISEMENT
