Sour Cream & Honey Pound Cake

Preheat oven to 325F degrees. In large mixing bowl, cream butter and sugar. Add sour cream and honey, mixing until incorporated.

Sift baking soda and flour together. Add to the creamed mixture, alternating with eggs (beating each egg one at a time). Add vanilla and pour mixture into a greased and floured bundt cake pan. Bake for 1 hour and 15 minutes.

Let cool for 20 minutes before inverting onto wire rack to cool completely. Slice and serve with your favorite fresh fruit and whipped cream, or cover with a decadent chocolate ganache. A simple and delicious option for breakfast or a light dessert.