Grandma's Sour Cream Pound Cake recipe

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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

Nutrition Info

494.3 calories
carbohydrate: 56.7 g
cholesterol: 137.1 mg
fat: 28.1 g
fiber: 0.6 g
protein: 5.5 g
saturatedFat: 17.1 g
servingSize: -
sodium: 290.2 mg
sugar: 38.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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. 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. 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.

Recipe Yield

1 10-inch Bundt cake

Recipe Note

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

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