Sour Cream Pound Cake

Am back after a short break! We are buy with packing things since we will be moving to a new place next week. So I have been hardly cooking except trying to clear out my freezer and pantry a bit. I had some sour cream and eggs lying around waiting to be finished. So I decided to make this rich sour cream pound cake adapted from Taste of Home. It is not that healthy but is definitely worth trying since it is a fool proof recipe and tastes great along with some tea!

Ingredients
All-Purpose Flour / Maida - 3 cups
Butter - 1 cup
Sugar - 2 cups
Large eggs - 3
Sour Cream - 1 cup
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Vanilla Extract - 1 teaspoon
Directions
Preheat oven to 350 degree F.
In a mixing bowl, beat the butter and sugar until nice and fluffy for about 5 to 7 minutes. Add in one egg at a time and beat well until well incorporated. In another bowl, combine the flour, salt and baking soda. Add to the wet mixture alternating with the sour cream and vanilla extract. Beat on low just until completely combined.
Pour into a greased loaf pan or bundt-cake pan and bake at 350 degree F for about 1 hour. Insert a skewer to see if cake is completely baked.
Cool completely before slicing the cake..

Sending this to Bread Mania