Sour Cream Pound Cake

This sour cream pound cake is flavored with vanilla and always turns out moist and delicious. It's easy to make with pantry ingredients for an old-fashioned favorite!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 420 Calories

Ingredients

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

Recipe Instructions

Step 1

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Step 2

Dust with confectioners' sugar before serving.

Step 3

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).

Step 4

Mix flour, salt, baking soda, and mace in a bowl; set aside.

Step 5

Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.

Step 6

Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.

Step 7

Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.

Step 8

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.