Grandma's Sour Cream Pound Cake

This is a moist pound cake that is baked in a Bundt pan. This is a recipe the whole family loves. It's always a hit!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 494 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 cups all-purpose flour
• ¼ teaspoon baking soda
• 1 cup sour cream
• 3 cups white sugar
• 2 cups butter, softened
• 6 eggs, room temperature
• 1 pinch ground mace
• 1 tablespoon confectioners' sugar, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.

Step 2

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.

Step 3

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.

Step 4

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.