Grandma's Sour Cream Pound Cake recipe
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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, or as needed
Nutrition Info
- 494.3 caloriescarbohydrate: 56.7 gcholesterol: 137.1 mgfat: 28.1 gfiber: 0.6 gprotein: 5.5 gsaturatedFat: 17.1 gservingSize: -sodium: 290.2 mgsugar: 38.2 gtransFat: : -unsaturatedFat: : -
Directions Grandma's Sour Cream Pound Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.