Sour Cream Pound Cake

1 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups sugar
6 large eggs
1 Tbsp vanilla extract
1 cup reduced-fat sour cream

Preheat oven to 325°. Butter and flour a 10-inch tube pan. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a large mixing bowl, beat butter and sugar until light. Add eggs one at a time, beating after each addition, then add vanilla; beat until well combined.

With mixer on lowest speed alternately add flour mixture and sour cream, beginning and ending with flour mixture; beat just until combined. Spoon batter into prepared pan, and smooth top with a rubber spatula. Tap pan on counter to let batter settle

Bake until toothpick inserted in center comes out clean and cake is golden brown, 75 to 80 minutes. Let cool in pan 20 minutes. Run a metal spatula around the inner and outer edges of pan. Then invert onto cooling rack, cool completely.

Everyday Food recipe
Serves 12