**adapted from East Sour Cream Pound cake:stephycupcake 2018**
Makes 12-14
Ingredients
2 sticks unsalted butter
3 cups of white sugar
1 cup of sour cream
6 whole eggs
2 cups sifted all-purpose flour
1 tablespoon pure vanilla extract
Cooking Directions
Preheat oven to 325 degrees Fahrenheit
Grease and flour a Bundt pan
Add the eggs, flour, and baking soda alternating (do two eggs, baking soda, and a cup of flour at a time, mixing well after each addition, scraping bowl all the while adding in vanilla)
Pour into Bundt pan and bake approximately 45-50 minutes (I use a timer and poke a clean toothpick in the center and sides to ensure doneness)
** Since I‘m not in a rush when I bake, I let it sit for an hour or so
to cool
Cut into slices for easy carry (you can use any garnish you like
but I like cherries for the look and sweetness)