Sour Cream Pound Cake
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.
all-purpose flour
3
cups
salt
1/2
teaspoon
baking soda
1/4
teaspoon
white sugar
3
cups
unsalted butter, softened
1
cup
eggs
6
large
vanilla extract
1
tablespoon
ground mace or 1/4 teaspoon ground nutmeg
1/8
teaspoon
sour cream
1
cup
confectioners' sugar, or as needed
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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).
  Mix flour, salt, baking soda, and mace in a bowl; set aside.
  Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.
  Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.
  Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.
  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.
  Dust with confectioners' sugar before serving.
