Sour Cream Pound Cake

I found this recipe at allrecipes.com and adore it.  It is a symphony of butter, sugar, and flour.  The only change I made from the original is leaving out the mace because I don't know what the heck that is.

2 cups unsalted butter, softened

(Do not even THINK about using margarine here.  I cannot be responsible for the results if you do!)

3 cups white sugar

6 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 tablespoon confectioners' sugar for

dusting

Preheat oven to 350.  Grease and flour a 10 inch Bundt pan or 9 inch tube pan.

-In a large bowl, cream together the butter and white sugar until smooth.  I really take a long time at this stage.  Just let the mixer go for a while.  You'll be glad you did.

-Beat in the eggs one at a time, mixing well after each then stir in the vanilla. 

-Combine the flour baking soda,  and salt.  Mix into the batter just until smooth.  Stir in sour cream.

-Spoon batter into the prepared pan, and spread evenly.

-Bake for 1 hour and 20 minutes or until the cake starts to pull away from the sides and toothpick comes out clean.  Cool in pan for at least 10 minutes before inverting onto cooling rack.

-When cool, transfer to serving plate and dust with confectioner's sugar.

Comments

[Valerie]

All I can say is YUM!