Sweet Thursday is here again and I’m sharing another cake to add to your holiday baking. It’s my no frills Sour Cream Pound Cake. Talk about simplicity, I can make this cake with my eyes closed. If you do any baking, you will have these ingredients already in your pantry. This yummy butter filled beauty shows up at all my holiday gatherings and takes center stage at the dessert table. Pound cake is a southern tradition even though it originated in England. Serve a slice with a spoon of real whipped cream and strawberries on top. Add a cup of piping hot coffee for your after dinner conversations.

Enjoy,

MJ

Ingredients:

3 cups of sifted flour

2 3/4 cups of granulated sugar

6 large eggs

1/2 tsp. salt

1/4 tsp. baking soda

1- 8 0z container of sour cream

1 lb. of butter softened.(3 sticks)

1/2 tsp. lemon, vanilla, almond and orange. (If using only one flavor, use 1 tbs.)

Directions:

Make sure all ingredients are at room temperature. Pre-heat oven to 350 degrees. (I baked my cake at 330 degrees because I have a fast oven). Cream, butter and sugar until light and fluffy. Add eggs one at a time beating until well blended. Combine dry ingredients in a separate bowl. Add to mixture alternately with sour cream, beginning and ending with dry ingredients. Add extracts and stir until blended. Spoon batter into a well-greased and floured Bundt cake pan. Bake on middle rack for 1 hour and 20 minutes or until wooden toothpick comes out clean. Do not open the oven door the first hour of baking. Cool in pan for ten minutes then invert on a wire rack and allow the cake to completely cool before transferring it to a cake stand to cover. This cake freezes well.