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Grandma's Sour Cream Pound Cake |
"This is a recipe the complete circle of relatives loves. It's usually successful!"
Ingredients :
- 2 cups butter, softened
- 3 cups white sugar
- 6 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-reason flour
- 1/4 teaspoon baking soda
- half teaspoon salt
- 1 pinch ground mace
- 1 cup sour cream
- 1 tablespoon confectioners' sugar, or as wanted
Instructions :
Prep : 30M | Cook : 16M | Ready in : 2H |
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- Preheat the oven to 350 tiers F (175 degrees C). Grease and flour a nine- or 10-inch fluted tube pan (inclusive of Bundt(R).
- Beat butter and sugar with an electric mixer in a huge bowl until light and fluffy and rather lighter in coloration. Add room-temperature eggs 1 at a time, permitting every egg to blend into the butter combination earlier than including the subsequent. Beat in vanilla with the last egg.
- Mix collectively flour, baking soda, salt, and mace in a bowl. Add flour combination to the butter-egg mixture alternately with bitter cream, mixing until just incorporated. Transfer batter to the prepared pan and unfold to clean pinnacle.
- Bake in the preheated oven till a toothpick inserted within the cake comes out easy, approximately 1 hour and 20 minutes. Cool for as a minimum 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar earlier than serving.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it evenly, and make easy-up simpler.
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