🧾 Ingredients
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream (full-fat is best)
2 teaspoons vanilla extract
👩🍳 Instructions
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
Cream butter & sugar
Beat together until light and fluffy (about 4–5 minutes).
Add eggs
Mix in one at a time, beating well after each addition.
Combine dry ingredients
In a separate bowl, whisk flour, baking soda, and salt.
Alternate mixing
Add dry ingredients to batter in batches, alternating with sour cream. Begin and end with flour.
Add vanilla
Mix just until combined—don’t overmix.
Bake
Pour into prepared pan and bake for 1 hour 20–30 minutes, or until a toothpick comes out clean.
Cool
Let cake cool in pan for 10–15 minutes, then turn out onto a rack to cool completely.
✨ Tips for Best Results
Use room temperature ingredients for smoother batter.
Don’t rush the creaming step—it gives the cake its structure.
A cold oven start is NOT recommended for this version—preheat properly.
For extra flavor, add a touch of almond or lemon extract.
🍽️ Optional Glaze (Simple & Classic)
1 cup powdered sugar
1–2 tablespoons milk or lemon juice
½ teaspoon vanilla
Whisk and drizzle over cooled cake.
