Sour cream Pound cake

If you're looking for a simple and delicious way to use up some leftover sour cream, why not try this sour cream pound cake recipe? It's perfect for any occasion, whether you want to serve it as a dessert with some chocolate or fruit sauce or enjoy it as a quick breakfast with a cup of coffee. It's also very easy to make, and you only need a few basic ingredients that you probably already have in yourpantry.This sour cream pound cake is moist, tender, and full of flavor. It's a great way to use up some sour cream and make something yummy for your family and friends. I hope you'll give it a try and let me know what you think!

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Ingredients:

- 1 1/2 cups of self-rising flour

- 1/2 teaspoon of baking soda

- 1 cup of sugar

- 1/2 cup of butter, softened

- 3 eggs

- 1/2 cup of sour cream

The Directions:

- First, grease and flour a 9x5 inch loaf pan and preheat your oven to 350°F.

- Next, in a large bowl, beat the sugar and butter together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.

- Then, in a small bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the butter mixture, stirring with a spatula until well combined.

- Finally, pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely.

- Slice and serve as desired, or store in an airtight container for up to three days.