Sour Cream Pound Cake

1. Stage

In a bowl of a stand mixer fitted with a paddle attachment or with an electric hand mixer, cream the butter and sugar until light and fluffy, 5 to 7 minutes. Add the eggs, one at a time, beating well after each addition. Editor's Tip: Don't rush the creaming process. Undercreaming the butter and sugar will not incorporate enough air into the batter and will result in a pound cake that is too dense. Conversely, creaming the butter and sugar too much will negatively impact the pound cake's final texture. Read more about how to cream butter and sugar.

2. Stage

In a separate bowl, whisk together the flour, baking soda and salt.

3. Stage

Add the dry ingredients to the creamed mixture, alternating with the sour cream and vanilla. Beat on low just until blended. Editor's Tip: Overmixing is a common cake mistake. For a super tender and soft crumb, mix the batter just until everything is smooth and moistened. Mixing too long overdevelops the gluten in the flour, resulting in a tough and crumbly sour cream cake.

4. Stage

Pour into a greased and floured 10-inch fluted tube pan, the same you'd use to make other Bundt cake recipes. Bake at 325°F for one hour and 15 minutes to a full 90 minutes, or until a toothpick comes out clean. Editor's Tip: Make sure you properly grease your Bundt pan, or you may struggle to remove the sour cream pound cake once it is baked.

5. Stage

Let the pound cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely. If desired, garnish with confectioners' sugar and fresh fruit. Slice and serve.