to taste and see * southern sour cream pound cake recipe

my rendition, hot out of the oven. it gotten eat up so quickly, i didn't even think to take a photo of it right side up, plated. that's when you know a cake is good!
my rendition, hot out of the oven. it gotten eat up so quickly, i didn’t even think to take a photo of it right side up, plated. that’s when you know a cake is good! * note : I do not have a pound cake pan aka a tube pan, so I just use my bundt pan. I baked it for the same length as the recipe calls, and it is great!

I have made this recipe a couple of times and needless to say, it’s delicious, which is why I am sharing it with you. It requires simple ingredients that you most likely have on hand, only a few minutes to whip up, and then you need a nice long hour and a half to bake it. Make some sweet tea, grab yourself a good book, and enjoy a relaxing moment! Or, eat supper, clean the dishes, and then treat yourself to cake! Whatever works, right!?

Grandmother Paula’s Sour Cream Pound Cake

Recipe courtesy Paula Deen on foodnetwork.com

Ingredients

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Directions
Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan.

Bake for 1 hour 20 minutes.

** And sip your sweet tea!

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