Sour Cream Pound Cake

room temperature for up to three days. 
Can You Freeze Sour Cream Pound Cake? 
Sure! Sour cream pound cake freezes well. Cut the cake into slices and wrap each slice individually in storage wrap then in a layer of aluminum foil. Freeze the slices for up to six months. Thaw in the refrigerator overnight. 
Ingredients
3 cups allpurpose flour
12 teaspoon salt
14 teaspoon baking soda
3 cups white sugar
1 cup unsalted butter softened
6 large eggs
1 tablespoon vanilla extract
18 teaspoon ground mace or 14 teaspoon ground nutmeg
1 cup sour cream
confectioners sugar or as needed
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F 175 degrees C. Grease and flour a 10inch 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
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 surfac
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.