MOTHER’S SOUR CREAM POUND CAKE

Ingredients

1 cup solid vegetable shortening
3 cups sugar
6 eggs
3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
1 teaspoon vanilla

Preparation

Preheat oven to 325 degrees.
In a large mixing bowl, mix shortening and sugar until creamy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients; add alternately with sour cream to sugar mixture. Add vanilla and incorporate. Pour into a well-greased tube pan, and bake for 1 hour to 1 hour 15 minutes. Remove cake from pan, and then cool on wire rack.