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

Directions

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

I made them in mini-loaf pans.

Note to Self - (1) Also grease the pan well. Over-greasing is better than under greasing. (2) Never fill the loaf pans to the brim otherwise you’ll be scraping burned pound cake drippings from the over floor. But I did learn that the crispy part tastes way darn better than the cake part so next time I try this recipe they’re going to be Pound Cake Biscotti and not Pound Cake Gross.