grandma's sour cream pound cake

Ingredients

• Servings: 1
• 2 cups butter, softened
• 3 cups white sugar
• 6 eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pinch ground mace
• 1 cup sour cream
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 10-inch bundt pan or 9-inch tube pan.
• beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the vanilla with the last egg.
• pour the flour mixture into the bowl alternately with the sour cream, mixing until just incorporated. transfer the batter into the prepared pan and spread it smooth.
• 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 a cooling rack, and tapping out the cake. dust with confectioners' sugar before serving.