Sour Cream Pound Cake - flour

Method

• Measure and sift flour.
• Resift twice with soda; set aside. Cream butter.
• Add sugar slowly, beating constantly to cream well. Add eggs one at a time, beating well after each addition.
• Stir in sour cream.
• Add flour mixture, 1/2 cup at a time, beating well and constantly.
• Stir in vanilla.
• Turn batter into well-greased and floured 10-inch tube pan.
• Use salt-free shortening to grease pan.
• Bake in 325° oven for about 1 hour and 30 minutes or until cake is done.
• Cool on cooling rack 5 minutes.
• Turn cake on rack and cool completely.