Sour Cream Pound Cake

Perfect anytime, this cake can be frozen and taken out when company comes.
 

• 2/3 c butter, room temperature
• 2 c sugar
• 2/3 c sour cream
• 4 large eggs
• 1 T vanilla
• 2 c flour
• ¼ t baking soda

 
Preheat oven to 325 degrees.  
 
Grease and flour 9” x 5” loaf pan.
 
Place butter, sugar and sour cream in large bowl and beat on medium speed until.   Add eggs, one at a time, beating well after each and then add Vanilla, Butter & Nut Flavor. Gradually beat in flour and baking soda on low speed until well mixed. Pour into prepared pan.
 
Bake one hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.