Sour Cream Pound Cake

Preparation

1. Step 1

   Prepare the cake: Heat the oven to 325 degrees and place a rack in the center of the oven. Grease and flour either a 12-cup bundt pan or 10-inch tube pan.

2. Step 2

   Combine the flour, baking soda and salt in a large bowl. Use a fork or whisk to combine the ingredients while aerating the flour. Set the flour mixture aside.

3. Step 3

   Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter and sugar are creamed together and the mixture is light and very fluffy, like frosting, 4 to 5 minutes.

4. Step 4

   Add the sour cream and beat until smooth and combined, about 1 minute.

5. Step 5

   Adjust speed to low and add a quarter of the flour mixture, mixing until combined. Add the vanilla and then the eggs, two at a time, alternating with the flour. Be sure to combine thoroughly with each addition of egg; there should be no streaks of egg yolk or egg white.

6. Step 6

   After the last addition of flour, use a spatula to scrape the sides and bottom of the bowl and the paddle attachment. Continue to mix until the batter is very smooth and velvety, about 1 minute. Pour the batter into the prepared pan and smooth the top.

7. Step 7

   Bake until puffed, golden brown and a cake tester or long skewer inserted deep into the cake comes out clean with no crumbs attached; 65 to 80 minutes.

8. Step 8

   Remove the pan from the oven and place on a wire rack for 15 minutes. Then, invert the cake onto the rack and let it cool completely.

9. Step 9

   While the cake is cooling, make the glaze, if desired: Add the powdered sugar, vanilla extract, and 2 tablespoons of the cream or milk to a large bowl; whisk to combine. Use a spoon to drizzle the glaze back into the bowl. If the glaze is thick but has some movement to it, it's ready to use. If it's too runny, add more sugar, 1 tablespoon at a time, until it's the desired consistency. If the glaze is too thick, add cream or milk, 1 teaspoon at a time, until it's the desired consistency. When the cake has cooled to room temperature, set it on the wire rack inside a rimmed baking sheet and slowly pour the glaze onto the cake, nudging some glaze to slowly drizzle down the sides of the cake.

10. Step 10

    Store the cake in a cake dome or airtight container at room temperature for up to 5 days.