Sour Cream Pound Cake

Step 1

Preheat the oven to 325 degrees F.

Step 2

Grease a 10-inch tube pan or bundt pan and coat it with sugar. Or use pan-release spray.

Step 3

Add the all-purpose flour, table salt, and baking powder to a medium bowl and whisk to combine. Set aside until needed.

Step 4

Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment(or electric hand mixer and large bowl)and cream until light and fluffy. Scrape the sides and bottom of the bowl as needed.

Step 5

Add the room temperature eggs one at a time, beating each one in before adding the next. Scrape the sides and bottom of the bowl between each addition.

Step 6

Add the room temperature sour cream and mix it into the butter mixture.

Step 7

Add the dry ingredients to the mixture, one-half cup at a time until combined. Mix on low just enough to incorporate.Scrape the sides and bottom of the bowl as needed.

Step 8

Add the vanilla to the cake batter and mix to combine.

Step 9

Pour the batter into the prepared pan.

Step 10

Place the cake pan on the center rack of a preheated oven and bake for 80-85 minutes or until a cake tester comes out clean.*If you have an instant-read thermometer, the cake is done when it reaches210°F.

Step 11

When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack to cool.

Step 12

Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes. Then invert on a serving plate to cool completely.

Step 13

Serve with fresh berries, vanilla ice cream or homemade whipped cream.