Sour-Cream Pound Cake
Recipe from Taste of the South

Sour-Cream Pound Cake

by 11  people

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Servings: 12 to 16
Prep Time: 20 mins
Total Time: 1 hr 20 mins
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  • 1 1/4  cups 
    butter, softened
  • 3   cups 
  • 6   
    large eggs
  • 1   
    vanilla bean, split and scraped
  • 1   tablespoon 
    vanilla extract
  • 3   cups 
    all-purpose flour
  • 1/2  teaspoon 
    baking soda
  • 1/4  teaspoon 
  • 1  8  ounce container 
    sour cream
Preheat oven to 325 degrees. Spray a 12-cup fluted cake pan with nonstick cooking spray with flour.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add scraped vanilla bean seeds and vanilla extract.
In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, beating to combine. Stir in sour cream. Spoon batter into prepared pan.
Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Cover top of cake with aluminum foil to prevent excess browning, if necessary.
Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
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