Follow these steps for perfect results
sugar
butter
softened
sour cream
eggs
vanilla
flour
baking powder
baking soda
salt
powdered sugar
butter
very soft
milk
Preheat oven to 350F (175C).
Grease and flour a 12-cup Bundt or tube pan.
Combine sugar and 3/4 cup softened butter in a bowl.
Beat at medium speed until creamy.
Add sour cream, eggs, and vanilla.
Continue beating until well mixed.
Add flour, baking powder, baking soda, and salt to the batter.
Beat at low speed, scraping the bowl often, until smooth.
Spoon batter into the prepared pan.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes.
Invert onto a serving plate.
Cool completely.
Stir together powdered sugar and 1 tablespoon very soft butter in a bowl.
Beat with a whisk, adding enough milk for the desired glazing consistency.
Drizzle over the cooled cake.
Expert advice for the best results
Ensure all ingredients are at room temperature for optimal mixing.
Do not overbake to keep the cake moist.
Add a pinch of nutmeg or cinnamon to the batter for added warmth.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and stored at room temperature.
Dust with powdered sugar or drizzle with glaze. Serve on a cake stand.
Serve with a scoop of vanilla ice cream.
Serve with fresh berries.
A sweet sparkling wine that complements the cake's sweetness.
Discover the story behind this recipe
Commonly served at family gatherings and potlucks.
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