- 2 sticks of butter, softened
- 3 cups sugar
- 1 cup sour cream (I used Light Sour Cream)
- 1/2 tsp. baking soda
- 3 cups all-purpose flour
- 6 large eggs
- 1 tsp. vanilla
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated.
Sift the baking soda and flour together. Add to the creamed mixture alternating with the eggs, incorporating each egg 1 at a time. End with the flour mixture.
Add the vanilla and pour the mixture into a greased and floured 10-inch bundt pan. Bake for 1 hour 20 minutes.
This usually makes me 14 servings, so it was easily spread out over 2 nights. This is in no way low in fat or calories. It's not supposed to be...it's pound cake. Just a lovely little indulgence to have every once and a blue moon. My guests enjoyed it enough to jump at the chance to take some home (good thing because if it were here I wouldn't have stopped eating it). It's delicious with fresh berries and cream or even a little vanilla bean ice cream, if you're really feeling naughty.