Sour Cream Pound Cake

Name: Sour Cream Pound Cake
Total time: 160
Yield: 14
Ingredients: 3 cups all-purpose flour; 0.5 teaspoon salt; 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

Recipe by LVJOANNE from allrecipes.com

Dessert,Cake 3 Hr. 40 Mins.

Ingredients

14 servings

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3 cups all-purpose flour
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0.5 teaspoon salt
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0.25 teaspoon baking soda
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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

Instructions

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.