Classic Sour Cream Pound Cake

Follow our step-by-step guide on how to make Classic Sour Cream Pound Cake.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare a 10-inch fluted tube pan, such as a Bundt or angel food cake pan, by greasing and flouring it to ensure a flawless release.

3. Step 3

   In a mixing bowl, whisk together the flour, salt, baking soda, and a hint of ground mace or nutmeg, then set this fragrant blend aside.

4. Step 4

   In a separate large bowl, use an electric mixer to cream the sugar and softened butter until the mixture is light and airy, which should take about five minutes.

5. Step 5

   Introduce the eggs one at a time, making sure to beat well after each addition, then stir in the vanilla extract for that warm, inviting flavor.

6. Step 6

   Gradually incorporate the flour mixture into the butter mixture, alternating with the sour cream, mixing just until combined to keep the cake tender.

7. Step 7

   Pour the luscious batter into your prepared pan, smoothing the top with the back of a spoon for an even finish.

8. Step 8

   Slide the pan into the preheated oven and let it bake for approximately one hour and twenty-five minutes, or until a toothpick inserted into the center emerges clean.

9. Step 9

   Once baked, gently run a thin knife or offset spatula around the edges to loosen the cake, then let it cool in the pan on a wire rack for twenty minutes.

10. Step 10

    After that, carefully invert the cake onto the rack to cool completely.

11. Step 11

    For a delightful finishing touch, dust the cooled cake with a sprinkle of confectioners' sugar before serving, transforming it into a sweet centerpiece for any occasion.

12. Step 12

    Enjoy the delicious aroma and the joy of sharing this homemade treat with loved ones.