Sour Cream Pound Cake

Ingredients

• 1 cup Butter (softened)
• 3 cups Sugar
• 6 large Eggs
• 1 Tablespoon Vanilla Extract
• 1 cup Sour Cream (full-fat)
• 3 cups Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• PAM Baking Non-Stick Cooking Spray

Instructions

1. 1

   Preheat your oven to 300 degrees F. Generously spray a 10-inch bundt pan with PAM non-stick baking spray.

2. 2

   In a large mixing bowl, cream together softened butter and sugar for 3-4 minutes until it becomes light and fluffy. Scrape down the sides of the bowl.

3. 3

   Add in the eggs, sour cream, and vanilla extract. Continue mixing for an additional minute.

4. 4

   Incorporate the flour, baking powder, and salt, mixing just until combined without over-mixing.

5. 5

   Spoon the batter into your prepared bundt pan, smoothing the top.

6. 6

   Bake the cake for 1 hour and 30 minutes, checking after 1 hour. If the top is browning too quickly, tent it with foil, ensuring it doesn't touch the cake.

7. 7

   Check for doneness by inserting a toothpick or cake tester in the center; it should come out clean.

8. 8

   Once done, remove from the oven and let cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake.

9. 9

   Place a plate or rack on top of the bundt pan, and confidently flip it to release the cake. Let it cool completely upside down.