I’m ready to cut into this Sour Cream Pound Cake by my #BakerSpotlight Galanda Williams! FULL RECIPE down below!
3 cups all-purpose flour
1 teaspoon kosher salt or Â˝ tsp fine grained
Â˝ teaspoon baking soda
1 cup unsalted butter room temperature
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 cup sour cream
Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
Cool in in pan 10 minutes before inverting.