Crusty Top, Sour Cream Pound Cake

Recipe by out of here
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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