Title: Sour cream pound cake
 Categories: Cakes
      Yield: 12 servings
 
    1/2 c  Butter (room temp)
      3    Eggs (room temp)
    1/2 c  Diary Sour Cream (room temp)
  1 1/2 c  Flour
    1/4 ts Baking Powder
    1/8 ts Baking Soda
      1 c  Sugar
    1/2 ts Vanilla
           Powdered Sugar (opt)
    1/2 c  Blue Berries (opt)
 
  Grease and lightly flour a 4x8 or 5x9 pan. Combine flour, baking
  powder and baking soda. In a large bowl beat the butter with an
  electric mixer on medium for 30 seconds, gradually add 2 T sugar at a
  time on medium for 6 minutes until sugar is dissolved into butter and
  is light and fluffy. Add vanilla and one egg at a time on low for 1
  minute. Scrping bowl after each. Alternately add flour mixture with
  sour cream, only until just combined. Can add blue berries. Spread in
  a pan bake 1-1/ hours in a preheated 350oF oven. Cool in pan on a
  wire rack for 10 minutes. Remove and cool completely. Sprinkle with
  powdered sugar.