Sour Cream Pound Cake

Cream butter and sugar in a medium bowl.

Add eggs, one at a time, mixing well after each addition.

Combine flour, soda and salt; add alternately with sour cream to butter mixture and beat well.

Stir in vanilla.

Pour batter into greased 10-inch tube pan or 2 (4-inch) loaf pans.

Bake at 325° for 50 minutes to 1 1/2 hours or until cake springs back when lightly touched and has separated from sides of pan.

This cake should sit at least 1 day before serving and keeps very well.

It is good sliced and toasted, served with ice cream or fresh, sliced fruit.