Ingredients

Scale

1 cup Butter (softened)
3 cups Sugar
6 large Eggs
1 Tablespoon Vanilla Extract
1 cup Sour Cream (full-fat)
3 cups Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
PAM Baking Non-Stick Cooking Spray

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 300 degrees Fahrenheit. Generously spray a 10-inch bundt pan with a non-stick cooking spray like PAM.
In a large mixing bowl, cream together the softened butter and sugar for about 3-4 minutes until the mixture is light and fluffy. Scrape the sides of the bowl as necessary.
Add the eggs, sour cream, and vanilla extract to the bowl, mixing for an additional minute until well combined.
Stir in the flour, baking powder, and salt until just combined, being careful not to overmix.
Spoon the batter into the prepared bundt pan. Bake in the preheated oven for 1 hour and 30 minutes, checking after the first hour to ensure the top doesn’t brown too much, tenting with foil if necessary.
Once baked, remove from the oven and allow the cake to cool in the pan for 10-15 minutes. Run a knife gently around the edges to loosen, then flip onto a plate or wire rack to cool completely upside down.

Notes

Using full-fat sour cream will provide the best flavor and texture for this cake.
Ensure the butter is at room temperature before creaming it with sugar for optimal results.
Check the cake doneness by inserting a toothpick in the center; it should come out clean. Do not overbake.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 150mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 0g
Protein: 4g
Cholesterol: 100mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.