Sour Cream Pound Cake

2 cups butter, softened 3 cups white sugar 6 eggs 1 teaspoon vanilla extract

3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream

1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or 9 inch tube pan.

In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla

Combine the flour, baking soda, salt. Mix into the batter just until smooth. Stir in sour cream.

Spoon batter into the prepared pan, and spread evenly. Bake for 1 hour and 20 minutes in the preheated oven.

Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake.