A delightful and moist sour cream bundt cake, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Creaming incorporates air into the mixture, resulting in a lighter cake.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion.
Gradually add the flour, mixing until just combined.
Avoid overmixing to prevent a dense cake.
Mix the baking powder into the sour cream, then add this mixture to the batter.
This step ensures even distribution of the leavening agent.
Stir in the vanilla extract.
Vanilla enhances the overall flavor of the cake.
Grease the bundt pan thoroughly and pour the batter into it.
Use a non-stick spray or butter to prevent sticking.
Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling in the pan helps the cake set and prevents breaking.
Slice and serve the cake, optionally garnished with powdered sugar or a glaze.
A simple dusting of powdered sugar adds elegance to the presentation.
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