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This Recipe was originally published in Issue 20 of The Lakelander

This weekend we have chosen a recipe for all of you who feel like your fall sweet-tooth cravings have officially kicked-in. Without fully jumping into the pumpkin everything, all-day, every-day (let’s save that for November, only Pumpkin drinks allowed for now) here is an easy and sweet pound cake recipe to accompany your favorite fall drink.

1-1/2 cups butter
3 cups sugar
3 cups flour
6 eggs
1 tsp vanilla
8 oz. sour cream
1/4 tsp baking soda

Preheat oven to 325 degrees. Cream the butter and sugar. Add eggs one at a time. Gradually add flour. Stir the baking soda into the sour cream and then add to mixture. Add vanilla. Butter or spray a bundt pan with cooking spray, then pour batter into the pan. Bake for 1 hour 15 minutes.

Recipe By Jenn Smurr

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