Sour Cream Vanilla Pound Cake
This sour cream pound cake is delicious and so easy to make. Serve it with fresh berries and whipped cream for a yummy treat.This cake will store for up to one week in the refrigerator or up to six months in the freezer. If you don’t want to freeze the whole cake at once, you can slice individual pieces and wrap each one in plastic wrap before freezing.
Ingredients
- 1 cup butter (room temperature)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups Bisquick
- ¼ tsp baking soda
- 1 cup sour cream
- 1 tsp vanilla extract
- confectioner's sugar (for dusting)
Instructions
- Preheat the oven to 350° F. Grease and lightly flour a tube pan with Bisquick.
- In a bowl, cream one cup of butter and three cups of granulated sugar until light and fluffy.
- Add six large eggs one at a time, beating well after each addition.
- Combine three cups of Bisquick to the creamed butter mixture alternately with one cup of sour cream and two teaspoons of vanilla extract.
- Beat on low until blended.
- Pour the batter into the prepared tube pan.
- Bake for one hour or until a toothpick comes out clean.
- Cool in the pan for at least twenty minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
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