Crusty Top, Sour Cream Pound Cake

1. 1

   Sift flour and measure; resift twice with soda.

2. 2

   Set aside.

3. 3

   Cream oleo and add the sugar slowly, beating constantly to cream well.

4. 4

   Add eggs, 1 at a time, beating after each addition.

5. 5

   Stir in sour cream.

6. 6

   Add flour mixture, 1/2 cup at a time, beating well.

7. 7

   Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.

8. 8

   Bake in 325u00b0F oven about 1 1/2 hours.

9. 9

   Place pan on rack to cool 5 minutes.

10. 10

    Loosen cake around edge of pan.

11. 11

    Turn cake onto rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.