Sour Cream Pound Cake

Ingredients

• 3 cups all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda
• 3 cups white sugar
• 1 cup unsalted butter , softened
• 6 large eggs
• 1 tablespoon vanilla extract
• 0.13 teaspoons ground mace or 1/4 teaspoon ground nutmeg
• 1 cup sour cream
• confectioners' sugar , or as needed

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).

2. 2

   Mix flour, salt, baking soda, and mace in a bowl; set aside.

3. 3

   Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.

4. 4

   Add eggs, one at a time, beating well after each addition. Beat in vanilla.

5. 5

   Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.

6. 6

   Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.

7. 7

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.

8. 8

   Dust with confectioners' sugar before serving.