Grandma's Sour Cream Pound Cake
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recipe
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Ingredients:
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2 cups butter, softened
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3 cups white sugar
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6 eggs, room temperature
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1 teaspoon vanilla extract
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3 cups all-purpose flour
Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan or 9-inch tube pan.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.
- Pour the flour mixture into the bowl alternately with the sour cream, mixing until just incorporated. Transfer the batter into the prepared pan and spread it smooth.
- 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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