Pound Cake Recipe with Sour Cream

Instructions:

1. Preheat the oven to 325°F (163°C). Generously grease a 10-inch Bundt pan with butter and dust with flour, tapping out any excess.
2. Beat the softened butter and sugar on medium-high speed for approximately 5 minutes until the mixture is pale and fluffy.
3. Mix in the vanilla extract.
4. Incorporate the eggs one at a time, beating well after each addition to maintain the emulsion.
5. Stir in the room-temperature sour cream until the batter is smooth and glossy.
6. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
7. Turn the mixer to the lowest setting and gradually add the dry flour mixture. Mix only until white streaks disappear, then use a spatula to scrape the bottom of the bowl.
8. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
9. Bake for 60 minutes, or until the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean.
10. Allow the cake to rest in the pan for 10 minutes before inverting it onto a wire rack to cool completely.