Sour Cream Pound Cake

[MrsPinecone]

It's a huge, dense, tasty pound cake.
Goes over very well at potlucks and bake sales.
It takes about 6 minutes to put together.
Makes a great base for strawberry shortcake.

Sour Cream Pound Cake

2 sticks maragarine (works better than real butter for some reason-- don't use 'spread')
3 cups sugar
6 eggs
1 1/2 tsp vanilla
1/4 tsp salt
1/4 tsp baking soda
3 cups flour
1 cup sour cream

Preheat oven to 300.

Cream together the margarine and sugar. Add vanilla. Add eggs one at a time, mixing between additions. Add salt, baking soda and flour. Mix well-- batter will be thick. Add sour cream.

Blend this batter for 5 full minutes on medium speed, until the batter changes to a nice, light, creamy color. This ensures that there is enough air incorporated into the batter for a nice, high cake. Don't skip it. Really.

Spray/butter the BOTTOM ONLY of a 10 inch tube pan. The cake WILL fall if you do the sides and center tube. Spread batter evenly in the pan.

Bake at 300 degrees for 2 hours. Cake should be a nice, light gold color.
Allow to cool completely before cutting.

This cake is even better the next day. And the day after that.