Grandma's Sour Cream Pound Cake


  • 2 cups butter, softened
  • 3 cups white sugar
  • 6eggs, 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
  • Directions

  • Step 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®.


  • Step 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.

  • Step 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.

  • Step 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.

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