Mom's Pound Cake

Sift the 3 cups of flour and measure the 3 cups again. Resift with baking soda; set aside. In another bowl, place the softened butter; beat until creamy.

Slowly add sugar, 1 cup at a time, beating well until light yellow and creamy.

Add eggs, one at a time, beating well after each addition.

Slowly add flour mixture, 1 cup at a time, beating well after each addition.

Then, add sour cream, pinch of salt and vanilla.

Mix until well blended.

Bake in a greased, floured 10-inch tube or Bundt pan at 300° for 1 1/2 hours.

Cake is done when cake tester comes out clean.

Remove from oven; wait 5 minutes, then turn out on a wire cooling rack.

Yield: 16 servings.