SOUR CREAM POUND CAKE
One 10-inch Bundt or one 9-inch tube cake; about 16 servings
This rich, golden cake stays moist for close to a week.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan or 9-inch plain tube pan.
Whisk together in a medium bowl until thoroughly blended:
- 3 cups sifted (300g) cake flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Combine in a small bowl:
- 1 cup (240g) sour cream
- 2 teaspoons vanilla
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:
- 2 sticks (8 oz or 225g) unsalted butter, softened
Gradually add and beat on high speed until light and fluffy, 3 to 5 minutes:
- 2 ½ cups (500g) sugar
Beat in one at a time:
- 6 large eggs
On low speed, add the flour mixture in 3 parts, alternating with the sour cream mixture in 2 parts, beating until smooth and scraping the sides of the bowl with a silicone spatula as necessary. Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 70 to 80 minutes.
Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan, invert the cake, and let cool completely.