Sour Cream Puond Cake

Submitted by Christy Escobedo

1/2 pound (2 sticks) butter 1/2 teaspoon baking soda
3 cups sugar 6 eggs
1 cup sour cream 1 teaspoon vanilla
3 cups all-purpose flour

Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternating with eggs, one at a time, beating after each. Add vanilla. Pour into greased and floured tube (or Bundt) pan--again, I always grease with Crisco, and bake for 1 hour 20 minutes.


This is another of Josh's most requested desserts. It is always moist and so yummy. I like to use it for strawberry shortcake, too. Just serve on a plate with sweetened strawberries and real whipped cream.