Sour Cream Pound Cake

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup softened unsalted butter
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 1 cup sour cream
• 1 tablespoon vanilla extract

Steps

1. 1

   Preheat the oven to 325 degrees Fahrenheit. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour before gently tapping the excess.

2. 2

   Sift 3 cups all-purpose flour, ½ teaspoon baking soda, and 1 teaspoon salt together in a medium bowl and set aside.

3. 3

   Add 1 cup softened unsalted butter and 3 cups granulated sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Add 6 large eggs, one egg at a time, beating well after each addition.

4. 4

   On low speed, add in the flour mixture and 1 cup sour cream in a few additions, alternating between the two until completely absorbed . Add 1 tablespoon vanilla extract and mix until just barely combined.

5. 5

   Pour the batter into the prepared bundt pan and bake for about 80 to 85 minutes, or until a toothpick comes out nearly completely clean, with minimal crumbs on it.

6. 6

   Let the cake cool for about 20 minutes before inverting the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan up off the cake. Allow to cool completely before slicing.

7. 7

   Dust with powdered sugar and the toppings of your choice, and enjoy.