Serve buttery pound cakewith ice cream or fresh fruit.
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Add flour and salt; beat just until moistened.
Spoon batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (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.
