Sour Cream Pound Cake

Historically Pound cake which refers a cake made with a pound of each of four ingredients: flour, butter, eggs, and sugar. they are  baked in a loaf pan or Bundt mold, and served dusted with powdered sugar or glazed. This style is quite popular in the cuisine of the South. There’s nothing like walking into the house and smell something in the kitchen. "It’s the best!” Just like any classic Southern pound cake, this recipe has plenty of butter, sugar, with sour cream to get that ideal light-and-fluffy texture. As some think this is much better than the standard pound cake one can substitute this recipe for the pound cake in the Lemon pound cake. The ricotta cheese equates

Ingredients                        
1 cup butter, softened           
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional
Directions
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Tips 

Experiment with different fruit flavor combinations to top the pound cake, such as peaches,  apples,  cherries, or pineapple. (I use the recipe for the simple syrup) In the summer, quickly grill the pound cake for a toasty flavor boost. Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. (If you don’t have a pastry blender, use two knives to cut in the cold butter. 'Tis the way I was 1st taught to make pie crusts)