Grandma's Sour Cream Pound Cake

Grandma's Sour Cream Pound Cake

This is a recipe the whole family loves. It's always a hit!


494 calories; protein 5.5g; carbohydrates 56.7g; fat 28.1g; cholesterol 137.1mg; sodium 290.2mg.

prep:30 mins

cook:1 hr 20 mins

additional:10 mins

total:2 hrs

Servings:16

Yield:1 10-inch Bundt cake


Ingredients

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

How to Make It

1. Step

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

2. Step

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.

3. Step

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.

4. Step

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.


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