Nothing is more versatile than pound cake. It's the perfect cake for 3D pans, pans with intricate designs and classic shaped tube pans. You can also vary the flavorings for a change of taste!
Preheat oven to 325°F. Spray pan with vegetable pan spray; set aside.
In medium bowl, combine flour and baking soda; set aside. In large bowl, cream butter and sugar with electric mixer. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture to butter mixture alternately with sour cream, beating well after each addition. Pour into prepared pan.
Bake until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes on cooling rack. Carefully loosen edges of cake from pan; turn out onto cooling rack and cool completely.
YIELD: Makes about 12 servings.