Soooo Good Sour Cream Pound Cake

Pound cake is one of my favorites...even when I'm not eating it.  Because, let's face it...who can turn it down?  Is there anything better?  Is there anything you'd rather have?  Is there anything more versatile...more perfect?

Not if you bake this recipe, there's not.  This cake is dense.  It's sweet, but not too sweet.  It's pillowy, creamy.  It's perfect.  

The last one I baked went home with my son, but that's okay...I got to smell it baking.  

Mmmmmm....

What's In It:

2 sticks salted butter

3 c. granulated sugar

1 c. sour cream (you could use low fat...but why?  I mean really...)

1/2 tsp. baking soda

3 c. all purpose unbleached flour  (I like King Arthur)

6 large eggs (Thank you Chloe, Sylvia, Pat, and Lucy)

1 tsp. vanilla

How To Make It:

Preheat oven to 325 F.

Grease and flour well, a 10-inch tube pan or bundt pan.

Cream butter and sugar together in large bowl.

Add sour cream and mix well.

Sift baking soda and flour together into separate bowl.

Add creamed mixture to flour mixture alternating with eggs, being sure to beat well after each egg.

Incorporate vanilla.

Pour mixture into prepared pan.

Bake for 1 hour 20 minutes.

Cool 5 minutes before inverting on serving dish.

Sprinkle with powdered sugar if desired (Placing a paper doily atop the cake before dusting creates a lovely design)