Sour Cream Pound Cake

I needed to use up 4 oz of sour cream and in our family, that's sort of hard. It's too much sour cream for baked potatoes or for tacos, since there's just two of us. I decided to bake with it instead in a pound cake. I found the recipe online at allrecipes.com but I think I made enough changes to it that I'm going to be lazy and not link it (you can ask me for it in the comments if you are interested).

• 2 tsp vanilla extract (or any flavor works)
• 1 1/2 cups flour
• 1 1/4 cup sugar
• 1/2 cup butter (1 stick), room temperature (I used light butter)
• 1/2 cup sour cream (you could use light but I happened to have regular on hand)
• 3 whole eggs, room temperature
• 1/8 tsp baking soda

Preheat oven to 350. Grease a loaf pan (double the recipe if you want to use a bundt cake pan). In a large bowl, cream butter and sugar until light and fluffy. Mix in sour cream. Add eggs, one at a time, beating well after each one. Add baking soda. Add flour, a little at a time (I added a half cup at a time). Mix in vanilla extract. Pour into pan and bake for 60 minutes. Cake is done when a toothpick comes out clean. 

This cake is very good! The crust is perfect and the inside is moist and rich, like a pound cake. Next time, I would be interested in adding a different extract but vanilla tasted just fine. I think lemon would be a good one.