Sour Cream Pound Cake

Sour Cream donuts? Have you had those? O...M...G! LOVE them! This Sour Cream Pound Cake recipe is so close to those little donut holes that are so hard to find Cry I don't even want to think about reasons why it could be called "pound cake", sometimes, ignorance is pound cakey bliss!

Ingredients

  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup Pecan Chips (Optional)

Glaze

  • 1 cup confectioners' sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. If you are using pecans, sprinkle them on the bottom of the pan. Sift together flour, salt, and baking soda into a medium bowl; set aside. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, milk and 1 teaspoon vanilla. Drizzle over cake while still warm.