One of the dishes I will be taking for Thanksgiving to this year’s neighborhood feast is a pound cake.

Growing up mama and ma-ma used to make three different kinds….  traditional plain pound cake, cream cheese pound cake and sour cream pound cake.

I have been torn as to which one I wanted to take.  Plain was out of the running, the choice is between sour cream and cream cheese.

Last night I decided to make a Sour Cream Pound Cake and bring it to work today as a test.  The cake is easy enough to make and SO good….  but I think I am leaning towards the cream cheese for Thanksgiving.

Sour Cream Pound Cake

1 c. butter, softened

2 3/4 c. sugar

6 eggs

2 tsp. vanilla

3 c. flour, sifted 2 times (I use Self-Rising so I don’t sift)

1/4 tsp. soda (I didn’t have any baking soda so I skipped this and the cake fell a bit)

8 oz. sour cream

Cream butter and sugar until light and fluffy.  Add eggs, one at a time beating well after each addition.  Alternately add flour and sour cream, beginning and ending with flour.  Add soda and flavorings.  Bake in a greased and floured tube pan at 300 for 1 1/2 hours.  Remove from pan immediately.

So here it is, there was some fall and sticking on the sides….  it isn’t pretty but it IS mighty tasty!

** The beautiful clear plate under the cake was a gift from the incomparable Jan Norris, food writer extraordinaire!  Jan, a wonderful southern lady, brought me a cake on this dish when mama died.  If you aren’t doing so, you should be reading her blog www.jannorris.com