Sour Cream Pound Cake

Say it ain't so! I actually baked a pound cake. If someone would've said years ago I'd crave pound cake,much less sour cream pound cake, I'd punch them in the face. For years growing up I hated the thought of pound cake. To me it wasn't real "cake" but about 2 years ago my mom changed my mind. My mom made a sour cream pound cake and it was so moist,dense and tasty. It seriously made me re-evaluate how I felt about pound cake. All in all now I'm in love with this sour cream pound cake! Thanks mom!

My bundt baby

Sour Cream Pound Cake
source unknown
Serves 10

1/2 cup butter
1/2 cup dairy sour cream
1 1/2 cups all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 cup sugar
1/2 tsp vanilla
3 eggs

Preheat oven to 325 degrees. Grease and flour a bundt, 8x4 or 9x5 inch loaf pan and set aside.
Bring the butter,eggs and sour cream to room temperature. Combine the flour, baking powder and baking soda together, set aside.
In a mixing bowl,beat butter with an electric mixer on medium to high speed for about 30 seconds. Gradually add the sugar, beating about 10 mins or until very light and fluffy.Add the vanilla. Add the eggs, one at a time beating 1 minute after each addition and scraping the bowl often.
Add the flour mixture and the sour cream to the egg mixture alternating, beating on low to medium speed after each addition just until combined. Pour the mixture into the prepared pan. Bake in a 325 degree oven for 60-75 minutes or until toothpick comes out clean. Cool on a rack for 10 minutes. Remove the cake from the pan and cool.
Enjoy!