Jodi Rhoden's Sour Cream PoundCake
"Behold, the only sane reason to turn on your oven for the next three months. Jodiâ??s pound cake has the steadfast sturdiness of a butter cake and, thanks to a boatload of sour cream, a deeply flavored, delightfully moist crumb. While a classic, old-school pound cake uses pound each of butter, sugar, eggs, and flour, with no leaveners, Jodi ups the fat and sugar ratios, then gives everything a boost with baking soda and salt...."
INGREDIENTS
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3 cups sugar, plus more for sprinkling the pan
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14.4 ounces all-purpose flour, sifted
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1 teaspoon baking soda
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1 teaspoon salt
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8 ounces (2 sticks) unsalted butter, soft
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6 large eggs
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10 ounces sour cream
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1 1/2 teaspoons vanilla extract
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