Grandma’s Sour Cream Pound Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Slice and serve the Grandma’s Sour Cream Pound Cake as desired.