Mildred's Sour Cream Pound Cake from Scratch

Ingredients

• 0.3 tsp baking soda 
• 1 cup butter softened
• 1 cup knudsen cream sour
• 6  eggs 
• 3 cups flour 
• 3 cups sugar 
• 2 Tbsp vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• toothpicks

Directions

1. Heat oven to 325F.
2. Mix flour and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy.
3. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream. Blend in vanilla.
4. Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
5. Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.