Grandma's Sour Cream Pound Cake Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.

Mix together flour baking soda salt and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.

Bake in the preheated oven until a toothpick inserted in the cake comes out clean about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack and tapping out the cake. Dust with confectioners' sugar before serving.