Crusty Top, Sour Cream Pound Cake

This is my favorite pound cake. This recipe came out of a book called, Bell's Best. A friend in Augusta, Georgia gave me this cookbook. This makes a good cake for strawberry shortcake.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1  cup oleo
• 3  cups sugar
• 6  eggs
• 1  cup sour cream
• 1⁄4 teaspoon baking soda
• 3  cups flour
• 1  teaspoon vanilla

Directions

1. Sift flour and measure; resift twice with soda.
2. Set aside.
3. Cream oleo and add the sugar slowly, beating constantly to cream well.
4. Add eggs, 1 at a time, beating after each addition.
5. Stir in sour cream.
6. Add flour mixture, 1/2 cup at a time, beating well.
7. Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
8. Bake in 325°F oven about 1 1/2 hours.
9. Place pan on rack to cool 5 minutes.
10. Loosen cake around edge of pan.
11. Turn cake onto rack to cool completely.