Sour Cream Pound Cake


1cup butter, softened
3cups sugar
3cups all-purpose flour
¼teaspoon baking soda
¼teaspoon salt
1cup (8 ounces) Daisy Brand® Sour Cream
2teaspoons vanilla extract
Confectioners' sugar, optional


* In a bowl, cream butter. * Gradually beat in sugar until light and fluffy, about 5-7 minutes. * Add eggs, one at a time, beating well after each addition. * Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. * Beat on low just until blended. * Pour into a greased and floured 10-in. tube pan. * Bake at 325° for 1 hour and 25 minutes or until cake tests done. * Cool in pan 15 minutes before removing to a wire rack to cool completely. * Sprinkle with confectioners' sugar if desired.
Yield: 20 Servings