Sour Cream Pound Cake
Ingredients
• 2 cups butter, softened
• 3 cups white sugar
• 6 eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 pinch ground mace
• 1 cup sour cream
• 1 tablespoon confectioners’ sugar for dusting
Step by Step Instructions
Step 1
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan or 9-inch tube pan.
Step 2
Beat butter and sugar with electric mixer in a large bowl until light and fluffy. Mixture should be noticeable lighter in color. Add room-temperature eggs, one at a time, allowing each egg to blend into butter mixture before adding the next egg. Beat in the vanilla with the last egg.
Step 3
Pour flour mixture into bowl alternately with the sour cream, mixing until just incorporated. Transfer the batter into the prepare pan and spread it smooth.
Step 4
Bake in the preheated oven until a toothpick inserted in cake some out clean, about 1 hour and 20 minutes.
Step 5
Cool for at least 10 minutes before inverting pan onto a cooling rack and tapping out cakes.
Step 6
Dust with confectioners’ sugar before serving.