Sour Cream Pound Cake

Make sure all ingredients are room temperature. Cream butter and sugar together and let beat for 3 to 5 minutes. Add eggs 1 at a time allowing to beat between eggs until egg can no longer be seen. Add in flour and sour cream alternately starting and ending with the flour. Spoon into greased and floured large pound cake pan. (cake will be tall so best not to use a Bundt cake pan. Place into pre-heated 325-degree oven and bake for 90 minutes. Do toothpick test to check for doneness. Let cake cool in pan on cooling rack for 60 minutes but no longer than 90 minutes. Turn cake out on rack and when fully cooled to the touch slice and serve or cover with frosting, icing, ganache or drizzle if you choose. Cake freezes excellently for at least 3 months if tightly sealed. Enjoy …… Meso!