adapted from East Sour Cream Pound cake:stephycupcake 2018
Makes 12-14
Ingredients
- 2 sticks unsalted butter
- 3 cups of white sugar
- 1 cup of sour cream
- 6 whole eggs
- 2 cups sifted all-purpose flour
- 1 tablespoon pure vanilla extract
Cooking Directions
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Preheat oven to 325 degrees Fahrenheit
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Grease and flour a Bundt pan
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Add the eggs, flour, and baking soda alternating (do two eggs, baking soda, and a cup of flour at a time, mixing well after each addition, scraping bowl all the while adding in vanilla)
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Pour into Bundt pan and bake approximately 45-50 minutes (I use a timer and poke a clean toothpick in the center and sides to ensure doneness)
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** Since I‘m not in a rush when I bake, I let it sit for an hour or so to cool
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Cut into slices for easy carry (you can use any garnish you like but I like cherries for the look and sweetness)