Grandma's Sour Cream Pound Cake Best Dishes

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Grandma's Sour Cream Pound Cake

"This is a recipe the whole 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/four 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

Preheat the oven to 350 stages F (a hundred seventy five stages C). Grease and flour a nine- or 10-inch fluted tube pan (which include Bundt(R).
Beat butter and sugar with an electric powered mixer in a large bowl till light and fluffy and fairly lighter in color. Add room-temperature eggs 1 at a time, permitting every egg to mixture into the butter combination before including the next. Beat in vanilla with the remaining egg.
Mix collectively flour, baking soda, salt, and mace in a bowl. Add flour combination to the butter-egg combination alternately with bitter cream, mixing until simply included. Transfer batter to the prepared pan and spread to smooth pinnacle.
Bake inside the preheated oven until a toothpick inserted in the cake comes out easy, about 1 hour and 20 minutes. Cool for at the least 10 mins before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it lightly, and make clean-up simpler.

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