Easy Sour Cream Pound Cake

Serve this sour cream pound cake with a dessert sauce or use thinned icing to glaze.

Cook Time: 1 hour

Ingredients:

• 1 1/2 cups butter, room temperature
• 2 cups sugar
• 8 eggs
• 1 teaspoon vanilla
• 4 cups sifted all-purpose flour
• 1 cup (8 ounces) sour cream
• sifted confectioners' sugar

Preparation:

Directions for sour cream pound cake
In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Blend flour into creamed mixture alternately with sour cream, ending with flour. Beat well after each addition. Grease and flour a 10-inch Bundt pan. Pour batter in Bundt pan; bake at 350° for about 1 hour or until cake is done. Cake should spring back when lightly touched with finger. Cool sour cream pound cake in the pan for 10 minutes, then invert on a rack to cool completely. When cooled, sprinkle sour cream pound cake with sifted confectioners' sugar or ice. Serve sour cream pound cake with dessert sauce or use a glaze, if desired.

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