Ingredients

• 3 cups all‑purpose flour (360g)

• 1 teaspoon kosher salt (or ½ tsp fine salt)

• ½ teaspoon baking soda

• 1 cup unsalted butter, room temperature (226g)

• 3 cups granulated sugar (600g)

• 6 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 cup sour cream, room temperature (240g)

Direction

Make the pound cake

• Preheat oven to 325ºF. Butter and flour a large 12–16 cup Bundt pan.

• Whisk flour, salt, and baking soda; set aside.

• Beat butter and sugar on medium until light and fluffy, 2–3 minutes.

• Add eggs one at a time, mixing fully before adding the next; scrape bowl as needed.

• Add vanilla and mix to combine.

• On low speed, add ⅓ of flour mixture, then half the sour cream.

• Repeat with another ⅓ flour, remaining sour cream, then final flour.

• Mix just until combined; scrape bowl and mix once more if needed.

• Pour batter into prepared pan.

• Tap pan gently on a towel‑lined counter to release large air bubbles.

• Bake 1 hour 20 minutes, or until a skewer comes out clean.

• Cool in pan 10 minutes, then invert onto a wire rack to cool completely.

• Store in an airtight container up to 3 days.

Notes

• If using baking spray, coat the pan right before adding batter to prevent pooling and sticking.

• Cool the cake 10–15 minutes in the pan before removing — too soon and it may break; too long and it may steam and stick.

• Always cool completely before slicing; cutting while warm releases steam and dries the cake.

Nutrition

Calories: 514kcal Carbohydrates: 75g Protein: 7g Fat: 22g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 134mg Sodium: 280mg Potassium: 95mg Fiber: 1g Sugar: 51g Vitamin A: 711IU Vitamin C: 0.2mg Calcium: 42mg Iron: 2mg