Ingredients
2 1/4 c. all-purpose flour, plus more for pan
1/4 tsp. baking soda
1/4 tsp. Kosher salt
3/4 c. (1 1/2 sticks) butter, softened, plus more for pan
2 1/4 c. granulated sugar
4 large eggs, plus 1 egg yolk, room temperature
3/4 c. sour cream
1 1/2 tsp. pure vanilla extract
Powdered sugar, for dusting
Preparation
Step 1Preheat oven to 325°. Butter and flour a 9" or 10” bundt pan. In a medium bowl, whisk together flour, baking soda, and salt. Step 2In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale in color. Add eggs and egg yolk one at a time, beating well after each addition. Mix in sour cream and vanilla. Gently fold in dry ingredients. Step 3Transfer batter to prepared pan and bake until golden brown and a toothpick comes out clean, about 1 hour 25 minutes. Let cake cool in pan to room temperature before inverting onto a serving platter. Step 4Dust with powdered sugar before slicing and serving.
Looking for more variety? Try our Peanut Butter Pound Cake!
