Sour Cream Pound Cake

Sour Cream Pound Cake with Fresh Peaches

1/2 pound (2 sticks) butter

3 cups sugar

1 cup sour cream

1/4 teaspoon baking soda

3 cups all-purpose flour

6 large eggs

1 teaspoon vanilla

Preheat oven to 325 degrees F.

Sift the baking soda and flour together; set aside.

In a large mixing bowl, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition. Add the flour mixture and sour cream alternately - one-third at a time, beating well after each addition. Stir in the vanilla. Spoon into greased and floured (I use sugar for dusting the pan) Bundt pan. Bake for 1 hour and 20 minutes. Cool in pan for 10 minutes. Invert on to wire rack or cake plate. Top with fresh fruit or powdered sugar.

I always cover my cakes with a clean, cotton kitchen cloth while they cool.

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