Sour Cream Pound Cake
Description
This sour cream pound cake is flavored with vanilla and always turns out moist and delicious. It's easy to make with pantry ingredients for an old-fashioned favorite!
Ingredients
•
3 cups all-purpose flour
•
1/2 teaspoon salt
•
1/4 teaspoon baking soda
•
3 cups white sugar
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2 cups unsalted butter, softened
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6 large eggs, room temperature
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1 teaspoon vanilla extract
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1 pinch ground mace
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1 cup sour cream
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1 tablespoon confectioners' sugar, or as needed
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
2
Mix flour, salt, baking soda, and mace in a bowl; set aside.
3
Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.
4
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
5
Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.
6
Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.
7
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.
8
Dust with confectioners' sugar before serving.