My Mom made this Sour Cream Pound Cake often, and there was never a crumb wasted. It stays moist for days, and the crusty edges on this cake are to die for! You can either bake this cake in a large bundt pan, or 2 bread pans. Slice and serve with fresh berries & whipped cream. I like glaze over the top, but you can also sprinkle the hot cake with Cinnamon & sugar, or confectioners sugar as well. This will be a favorite of yours as well!

Blue Ribbon Pound Cake

3 Cups Sugar
2 sticks of real butter
1/2 pint sour cream
5 eggs
2 tsp. real vanilla
1/4 Tsp. soda
3 cups Cake flour or substitute the cake flour with: 3 cups All purpose flour minus 6 Tablespoons
Cream butter and sour cream together until light and fluffy. Add sugar and cream again.
Add 1 egg at a time beating well after each. Add vanilla & beat again. Add flour & soda and mix until well blended. Grease & flour a bundt pan or 2 bread pans. Fill pans, tapping side to release any air bubbles. Bake for 1 hour and 25 minutes at 325 degrees or until done. While still warm drizzle the glaze over the top, or sprinkle with sugar.
1 Cup Sifted Powdered Sugar
1/2 tsp. Vanilla
1 tablespoon milk
or you can use lemon juice, orange juice instead of the milk.
If you would like a Chocolate glaze use:
1 cup sifted powdered sugar
1/2 tsp. vanilla
1 tablespoon milk
1 to 2 tablespoons unsweetened cocoa powder to taste.