This sour cream pound cake is always a hit! Sour cream keeps it moist and vanilla adds a lovely flavor. Great for brunch or dust with confectioners sugar and serve with berries for dessert.
Ingredients
- all-purpose flour: 3 cups
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- white sugar: 3 cups
- unsalted butter: 1 cup (softened)
- eggs: 6 piece
- vanilla extract: 1 Tbsp
- ground mace or 1/4 teaspoon ground nutmeg: 0.125 tsp
- sour cream: 1 cup
- confectioners' sugar: (or as needed)
Metric Conversion
Stages of cooking
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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). Dotdash Meredith Food Studios
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Mix flour, salt, baking soda, and mace in a bowl; set aside. Dotdash Meredith Food Studios
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Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Dotdash Meredith Food Studios
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Add eggs, one at a time, beating well after each addition. Beat in vanilla. Dotdash Meredith Food Studios
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Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Dust with confectioners' sugar before serving. Dotdash Meredith Food Studios
