Vanilla Pound Cake

Source: Itsy Bitsy Foodies

Vanilla Pound Cake

2 1/4 cups flour
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 cup shortening
1 cup sour cream
3 eggs

Cream the sugar and the shortening. Add the sour cream, eggs, vanilla and dry ingredients. Pour the smooth batter into a greased and floured bundt pan or a tube pan. (I usually use a tube pan because it has straight edges and a removable bottom so the cake slides out of the pan easily.)

Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean. Let it cool in the pan for fifteen minutes prior to removing it.

To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan. Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan. Let it cool completely.

If desired, ice with a powdered sugar glaze.