Sour Cream Pound Cake

Recipe View Prepare the Oven and Pan: Preheat oven to 350 degrees F (175 degrees C). (Prep time: 10 minutes)

Recipe View Grease and flour a 10-inch fluted tube pan (such as a Bundt or angel food cake pan) to prevent sticking.

Recipe View Combine Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and mace. Set aside. (Prep time: 5 minutes)

Recipe View Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This should take about 5 minutes.

Recipe View Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined. (Prep time: 3 minutes)

Recipe View Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined. Be careful not to overmix. (Prep time: 7 minutes)

Recipe View Bake the Cake: Pour the batter into the prepared pan and smooth the surface with the back of a spoon or spatula. (Prep time: 2 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. (Bake time: 1 hour, 25 minutes)

Recipe View Cool and Serve: Let the cake cool in the pan on a wire rack for 20 minutes before inverting it onto a serving plate to cool completely. Dust with confectioners' sugar before serving, if desired.