Buttery Pound Cake

• 2 cups sugar
• 1 cup LAND O LAKES(R) unsalted butter, softened
• 5 eggs
• 1/4 cup LAND O LAKES(R) sour cream
• 1/4 cup milk
• 1 teaspoon vanilla
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• powdered sugar, if desired
• prepared raspberry sauce or filling
• sweetened whipped cream

1. 1. Heat oven to 350u0b0. Combine sugar and butter in large mixer bowl. Beat at medium speen, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (2 to 3 minutes). Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
2. 2. Reduce speed to low. Add flour and salt; beat just until moistened.
3. 3. Spoon batter into greased and floured 12-cup Bundt(R) or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired.
4. 4. To serve, drizzle each plate with raspberry sauce, place cake slice on sauce. Top with whipped cream. Garnish as desired.

sugar, land o, eggs, land o, milk, vanilla, flour, salt, powdered sugar, raspberry sauce, whipped cream

Taken from www.epicurious.com/recipes/member/views/buttery-pound-cake-50097997 (may not work)