Prepare the bundt pan. Rub butter all over the inside of the bundt pan making sure to get into all the crevices. Add a small amount of flour and tap it around the pan so it sticks to the butter lightly coating the pan. Tap out the excess flour.
Eggs. As you continue to mix the butter and sugar together add the eggs one at a time, making sure each egg is fully combined before adding the next egg.
Add dry ingredients. Once the eggs are combined add the flour mixture ½ cup at a time alternating with the sour cream until everything is completely combined.
Cool and serve. Let the cake cool for about 10 minutes and then turn it out onto a cutting board. Let the cake cool completely then slice and serve.
TIPS – Use melted butter to grease the inside of your bundt pan and then lightly dust it with flour. This will ensure that your sour cream pound cake comes out easily. – Be sure to use room temperature ingredients, as this will help ensure that the cake has the right texture. – Don’t overmix the batter, as this can result in a tough cake. – Use a toothpick to test for doneness – if it comes out clean, the cake is ready! – If the top of the cake is browning too quickly, you can cover it with aluminum foil for the last 15-20 minutes of baking.