Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon kosher salt or ½ tsp fine grained
- ½ teaspoon baking soda
- 1 cup unsalted butter room temperature (225g)
- 3 cups granulated sugar
- 6 eggs large room temperature
- 1 tbsp vanilla extract (15ml
- 1 cup sour cream (8oz/227g)
Instructions
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Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside.
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Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
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Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
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Cool in in pan 10 minutes before inverting
Notes
- Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
- You can divide the cake batter into muffins if you prefer they’re great for breakfast on the go.
- If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
- Make sure your ingredients (especially the butter) are at room temperature before starting.
- Don’t overmix the batter or it’ll be dry and tough just mix it enough until everything is just combined.
- make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
- Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
- Make sure to let it cool completely on a wire rack before slicing.
- Will keep for up to 3 days or can be frozen.
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