Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable shortening
  • 2 tablespoons flour
  • 1 cup unsalted butter (, softened)
  • 2 1/2 cups sugar
  • 6 large eggs (, room temperature)
  • 3 teaspoon vanilla extract
  • 1 cup full fat sour cream
  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Powdered sugar
  • Fresh Fruit

Instruction

  • Preheat oven to 325 degrees. Grease a 10-inch fluted bundt pan with vegetable shortening and flour the pan with 2 tablespoons flour, tapping out excess.
  • Sift together flour, fine sea salt and baking soda. Please in a medium mixing bowl. Set aside.
  • In a large bowl or stand mixer fitted with a paddle attachments, beat butter for 3-4 minutes or until it pales and is light and fluffy.
  • Add sugar and continue to beat for 1 minutes.
  • Add eggs, one at a time, until yolk just disappears.
  • Add sour cream and vanilla extract, mixing until just combined.
  • In small increments, add dry ingredients until just mixed.
  • Pour into prepared bundt pan.
  • Place in the center of your oven and bake for 60-70 minutes. Use the toothpick test at 60 minutes.
  • Remove and cool on a wire cooling rack for 10-15 minutes. Invert, tap the outside a few times with a wooden spoon, then release and flip.
  • Allow cake to cool completely before dusting with powdered sugar and garnishing with fresh fruit.
  • If you've tried this recipe, come back and let us know how it was in the comments and rating!