BEST SOUR CREAM POUND CAKE

I love sour cream pound cake and have several recipes that I usually use. But today I wanted to come up with a new one, and I am so glad that I did. This one has a little twist and I made it with half all-purpose flour and half cake flour. The results were a very moist and flavorful cake. The addition of the honey was just right. I couldn't wait until it was completely cooled and cut a piece. I know it is going to taste even better tomorrow when the flavors have had a chance to blend. Somehow I can never wait that long. I really do hope you give this a try. I don't think you will be disappointed.

1 ½ c. all-purpose flour
1 ½ c. sifted cake flour
¼ tsp. baking soda
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 3/4 c. granulated sugar
6 lg. eggs, room temperature
1 c. sour cream
1 T. vanilla extract

2 T. honey

Preheat oven to 325ºF. Grease and flour a 12-cup Bundt or 10-inch tube baking pan or spray with nonstick baking spray containing flour.
Sift together the flours, baking soda and salt. Sift again. Set aside. Combine the sour cream, vanilla extract and honey in a small bowl. Set aside.
In large mixing bowl, cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely. Dust with confectioner's sugar before serving.