Instructions:
Step 1
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
Step 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 5-7 minutes.
Step 3
Add the eggs one at a time, beating well after each addition.
Step 4
Stir in the sour cream and vanilla extract until well combined.
Step 5
In a separate bowl, sift together the flour, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 7
Pour the batter into the prepared pan and spread it evenly.
Step 8
Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for about 15 minutes.
Step 10
After 15 minutes, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Step 11
If desired, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
Step 12
Allow the glaze to set before slicing and serving. Enjoy your delicious Old Fashioned Sour Cream Pound Cake!
This cake is perfect for any occasion and pairs wonderfully with a cup of coffee or tea.