Sour Cream Pound Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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

   {'id': 'step_1', 'step': 2, 'text': 'Mix flour, salt, baking soda, and mace in a bowl; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add eggs, one at a time, beating well after each addition. Beat in vanilla.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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

   {'id': 'step_7', 'step': 8, 'text': 'Dust with confectioners' sugar before serving.'}

📊 Nutrition Facts

Per serving (14 servings total)

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