Sour Cream Pound Cake

Ingredients

• 2 1/4 c. all-purpose flour, plus more for pan
• 1/4 tsp. baking soda
• 1/4 tsp. Kosher salt
• 3/4 c. (1 1/2  sticks) butter, softened, plus more for pan
• 2 1/4 c. granulated sugar
• 4 large eggs, plus 1 egg yolk, room temperature
• 3/4 c. sour cream
• 1 1/2 tsp. pure vanilla extract
• Powdered sugar, for dusting

Directions

1. Preheat oven to 325°. Butter and flour a 9″ or 10” bundt pan. In a medium bowl, whisk together flour, baking soda, and salt. 
2. In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale in color. Add eggs and egg yolk one at a time, beating well after each addition. Mix in sour cream and vanilla. Gently fold in dry ingredients. 
3. Transfer batter to prepared pan and bake until golden brown and a toothpick comes out clean, about 1 hour 25 minutes. Let cake cool in pan to room temperature before inverting onto a serving platter. 
4. Dust with powdered sugar before slicing and serving.