SOUR CREAM POUND CAKE

4 sticks of butter
4 cups sugar,
4 cups flour (cake or all purpose)
8 large eggs, 8 oz sour cream
flavoring of choice!

I leave my sour cream, butter and eggs out to reach room temp. Cream butter, sour cream and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add a couple of tablespoons of flavoring, whatever you like! Grease and flour your 10′ angel food pan and pour in batter. Make sure you lick the beater or your cake will not rise! LOL! Bake in a preheated 325 degrees for 1 hour and 30 minutes.

Test for doneness with a wooden skewer. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry. Remove from oven and allow to cool a few minutes before removing from pan.

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