This recipe is from my Aunt Bessie in South Georgia. She was a great cook and an even better baker. I truly treasure her cake recipes, and this Sour Cream Pound Cake is certainly one of them.

3 cups sifted all purpose flour

¼ teaspoon baking soda
1 cup sour cream
2 sticks butter, at room temperature, plus more for greasing the pan
3 cups sugar
6 eggs
1 tsp vanilla

Preheat oven to 300 degrees. Sift and measure flour and set aside. Stir baking soda into sour cream and set aside. In a mixer cream butter and slowly add sugar. Cream well. Add eggs one at a time, beating well after each addition. Stir in sour cream with baking soda added. Add flour ½ cup at a time, beating constantly. Stir in vanilla. Pour into a well greased and floured tube pan. Bake 1 ½ hours in a 300 degree oven or until done. Allow cake to cool completely before removing from the pan.

Presented by Joy McCabe,