Sour Cream donuts? Have you had those? O...M...G! LOVE them! This Sour Cream Pound Cake recipe is so close to those little donut holes that are so hard to find 
I don't even want to think about reasons why it could be called "pound cake", sometimes, ignorance is pound cakey bliss!
Ingredients
- 3 cups cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter
- 3 cups white sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup Pecan Chips (Optional)
Glaze
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. If you are using pecans, sprinkle them on the bottom of the pan. Sift together flour, salt, and baking soda into a medium bowl; set aside. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
To prepare the glaze: In a small bowl, combine confectioners' sugar, milk and 1 teaspoon vanilla. Drizzle over cake while still warm.