Sour Cream Pound Cake

I decided to bake a sour cream pound cake yesterday since I had a container of sour cream that needed to be used. I have my mother's cream cheese pound cake recipe so she said to just replace the cream cheese with sour cream. I gathered my ingredients and let the butter and eggs sit on the countertop for a little while so they wouldn't be so cold. I've always seen my mother do this when she bakes a pound cake.

Sour Cream Pound Cake
3 sticks butter
8 oz. sour cream
7 eggs (her recipe calls for 6 eggs, but she said an extra egg will make it better)
2 c. cake flour
1 c. all purpose flour
3 c. sugar
1 tsp. vanilla

Preheat oven to 300 degrees. Sift flours. Cream butter, sugar, and sour cream. Add eggs, one at a time, making sure you mix well after each. Add flour and vanilla. Bake for 90 minutes.

The ingredients:

Mmmm...doesn't this look delicious? The dogs and I enjoyed licking the beaters and the bowl. They each got a beater and I licked the bowl.

In the oven:

I baked a small loaf so Justin and I could taste it. He took the big cake to work yesterday. I think this one could have used another minute or two in the oven to brown the top.

The main cake:

The top formed a hard crust that cracked and made a mess. It was delicious. The dogs and I enjoyed that, too.

I finally got it completely out of the pan. I need to grease and flour the pan next time. I just used non-stick cooking spray this time and the bottom stuck a little.

My mother's cakes usually look prettier than this, but I think I did pretty good considering that this is my first pound cake. She usually bakes pound cakes in a long loaf pan, but I've seen her use a tube pan, too. I decided to use my tube pan.