Mom's Sour Cream Pound Cake

Directions

Let butter, eggs and ½ cup sour cream stand at room temperature for 30 minutes. Grease and lightly flour an 8×4×2 or 9×5×3 inch loaf pan.

Stir together flour, baking powder, and baking soda; set aside.

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until light and fluffy.

Beat in vanilla. Add eggs, one at a time, beating for 1 minute after each addition.

Add dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Press batter into prepared pan, spreading evenly.

Bake in a 325℉ (160℃) F for 60 to 75 minutes or until a wooden toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes.

Remove cake from pan; cool on rack. If desired serve cake with sour cream and fresh berries.