Sour Cream Pound Cake

Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups unsalted butter ( softened)
• 3 cups granulated sugar
• 6 eggs (room temperature)
• 1 cup full-fat sour cream (room temperature)
• 2 teaspoons vanilla
• powdered sugar (for topping (optional))

Instructions

1. 1

   Heat oven to 325°F (place top rack on bottom third of oven). Generously grease and flour a 12 cup bundt pan.

2. 2

   In a medium bowl, whisk flour, baking soda and salt until well combined.

3. 3

   In a separate large bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes.

4. 4

   Add eggs, one at a time, beating well after each addition. Stir in half of the flour mixture, then the sour cream, then the remaining half of the flour mixture, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla until just combined.

5. 5

   Pour and spread batter evenly into prepared Bundt pan. Bake 80 to 90 minutes until top of cake is deep golden brown and a toothpick inserted in the center comes out clean. Cool cake 20 minutes in pan, then carefully invert onto a cooling rack to cool completely.

6. 6

   Dust top of fully cooled cake with powdered sugar just before serving, if desired.