Ingredients:

1 cup real butter no substitutions

3 cups granulated sugar

6 large eggs room temperature

8 ounces sour cream room temperature

1/2 teaspoon salt

1 teaspoon baking powder

3 cups all-purpose flour

1 tablespoon vanilla extract

Directions:

1. Preheat oven to 325 degrees F.

2. Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray.

3. In the bowl of an electric mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine. Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Mix to combine. Stir in sour cream.

4. Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined. Stir in vanilla. Stop the mixer and scrape the sides. Combine again. Spoon batter into prepared pan.

5. Bake 325 degrees for 80 to 85 minutes. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick. Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely.

Bon Appetit!