Sour Cream Pound Cake

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).

Mix flour, salt, baking soda, and mace in a bowl; set aside.

Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.

Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.

Dust with confectioners' sugar before serving.