A classic Southern dessert, Sour Cream Pound Cake is light & fluffy. It's one of the best pound cakes to be turned homemade. Here's the recipe for the same!
Pre heat the oven to 180 degrees C.
Grease a 10 cup bundt pan.
Mix all purpose flour, baking soda, baking powder and salt in bowl and keep aside.
Whisk butter and sugar until light and fluffy. (Approx 5-6 minutes on medium high speed using a electric mixer)
Add eggs, one at a time and mix well after each addition.
Add half of the flour mixture and mix until combined.
Now add vanilla extract and sour cream and mix until combined.
Add the remaining flour and mix until combined.
Pour the batter in the prepared pan.
Bake for 55-60 minutes until pick comes out clean.
Remove the pan from the oven and let it cool for 10 minutes.
Remove the cake from the pan and cool on a wire rack.
Cut into slices and serve.