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POUND CAKE WITH SOUR CREAM GLAZE 
2 c. cake flour
3/4 tsp. salt
1/2 lb. room temperature butter
1 c. granulated sugar
1 3/4 tsp. vanilla extract
4 eggs
3/4 c. confectioners' sugar
2 tbsp. sour cream

Heat oven to 325 degrees. Butter and flour an 8 x 4 inch loaf pan. Combine flour and salt. Beat butter and granulated sugar until very fluffy, about 5 minutes. Beat in 1 1/2 teaspoons vanilla. Add eggs, one by one, beating well after each addition. Beat in flour on low speed until just smooth.

Pour batter into pan. Bake until toothpick stuck in center comes out clean, about 1 hour and 10 minutes. Cool completely before glazing.

Makes 12 slices.

GLAZE:

Stir confectioners' sugar and sour cream over low heat until almost smooth. Remove from heat and stir in 1/4 teaspoon vanilla and 1/2 teaspoon water. Put cake on a rack over a dish and pour on glaze. Let stand a few minutes until glaze starts to set. Scrape up any glaze that has dripped into the dish and pour it back over the cake.
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