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Sour Cream Pound Cake
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
160 minutes
Moist vanilla sour cream pound cake made easily with pantry staples. A delicious old-fashioned favorite!
Ingredients:
  • 3 cups all-purpose flour
  • 0.25 teaspoon baking soda
  • 3 cups white sugar
  • 2 cups unsalted butter, softened
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 pinch ground mace
  • 1 cup sour cream
  • 1 tablespoon confectioners' sugar, or as needed
Instructions:
  • Prepare for cooking by collecting all necessary ingredients. Set the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan, like a Bundt or angel food cake pan.
  • Combine flour, salt, baking soda, and mace in a bowl; then set it aside.
  • Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, for about 5 minutes.
  • Incorporate the eggs one by one, ensuring each is thoroughly beaten into the mixture. Blend in the vanilla to enhance the flavor.
  • Fold in the flour mixture and sour cream into the wet ingredients, alternating between the two, until just combined.
  • Transfer the batter into the pan and gently spread it out using the back of a spoon to create a smooth surface.
  • Bake in the preheated oven for about 1 hour and 25 minutes or until a toothpick inserted in the center comes out clean. Gently run a knife or spatula around the edge of the cake. Let it cool in the pan on a wire rack for 20 minutes, then flip onto a wire rack to cool completely.
  • Sprinkle with a dusting of confectioners' sugar before serving.

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