Sour Cream Pudding Pound Cake

Directions

1. 1
   Combine all ingredients in large mixing bowl.
2. 2
   Blend at low speed just to moisten, scraping sides of bowl often, then beat 4 minutes at medium speed.
3. 3
   Pour into two 8 x 4-inch or 9 x 5-inch loaf pans which have been lined on bottoms with wax paper.
4. 4
   Bake at 350° for 45 to 50 minutes or until cake springs back when lightly pressed.
5. 5
   Cool in pans 15 minutes.
6. 6
   Remove from pans and finish cooling on racks.