Jodi Rhoden’S Sour Cream Pound Cake

1. 1

   Generously spray or butter your pan(s) of choice. Add a really big scoop of sugar and tap around-as you would with flour-until you're left with a thin, even coat.

2. 2

   Whisk the flour, baking soda, and salt in a bowl.

3. 3

   In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar for a few minutes until cohesive and just beginning to become fluffy, scraping as needed. Add the eggs-one at a time, mixing well after each-and scrape again. Add the sour cream and vanilla and stir to combine. Slowly add the dry ingredients and stir until they just disappear and the batter looks smooth-don't overmix!

4. 4

   Pour the batter into the prepared pan.

5. 5

   Bake at 350u00b0 F until a thin, serrated knife (not a toothpick!) inserted in the center comes out clean, about 1 hour. Let cool until you can touch the pan without burning yourself, then turn out to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.