Sour Cream Pound Cake

1½ cups butter, softened
3 cups sugar
6 large eggs, room temperature
1 cup sour cream
3 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
Confectioners sugar

Preheat oven to 325º F.

Cream butter with electric mixture until it has reached the consistency of whipped cream. When you think that you have creamed enough, cream some more. Slowly dribble sugar, a tablespoon at a time; beat well. Add eggs, one at a time, beating well after each addition. Stir in sour cream, baking soda, salt and vanilla extract. Add flour ½ cup at a time, blending well with mixer on lowest speed. Pour batter into one Bundt pan and one small loaf pan, or into two loaf large pans, greased and lined with heavy waxed paper. For the Bundt cake, bake for 1¼ to 1½ hours; for the small loaf, bake for about 55 minutes; for the large loaves, bake for 65 minutes or until cake tests done. Cool on rack 15 minutes and sprinkle with powdered sugar. Remove from pan and allow to continue cooling to prevent sweating. Yield: 1 (10-inch) Bundt cake and 1 (7 x 3 x 2-inch) loaf cake, or 2 (9 x 5 x 3-inch) loaf cakes.