Butter Pound Cake
1 large cake or 2 loaves
- 3 cups cake flour, spooned and leveled
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups C&H® Granulated Sugar
- 6 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract, pure
Preheat oven to 325°F. Butter and flour a 12-cup bundt pan, angel food cake pan, or two 9x5x3-inch loaf pans.
Sift the flour onto large sheet of parchment paper or foil. Set sifter over a large bowl and use sheet to help pour flour back into sifter. Add salt and baking soda to flour in sifter; then sift all dry ingredients together into bowl.
In bowl of standing mixer fitted with paddle attachment, beat butter on medium speed until creamy. Add sugar; beat on medium speed until light and fluffy. Reduce speed to medium-low, and beat in eggs, one at a time. Scrape down sides and bottom of bowl; stir in sour cream and vanilla on low speed. Add flour mixture 1/2 cup at a time, on low speed, until batter is smooth. Pour batter into prepared pans.
Bake until toothpick comes out clean, about 90 minutes for bundt or angel food cake pan, and about 60 to 70 minutes for loaves. Cool completely in pans on wire rack before inverting and slicing.
Featured by Shauna Sever of Piece of Cake.
Recipe makes 1 large cake in bundt or angel food cake pan, but you can also divide the batter and bake it in 2 standard loaf pans. For 1 loaf pan, simply cut the recipe in half.