Ingredients
750 g all-purpose flour
0.5 tsp salt
0.25 tsp baking soda
600 g white sugar
450 g unsalted butter, softened
6 large eggs, at room temperature
1 tsp vanilla extract
1 pinch ground mace
240 ml sour cream
15 g confectioners' sugar, or as needed
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
Step 2
In a bowl, mix together flour, salt, baking soda, and mace; set aside.
Step 3
In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, about 5 minutes.
Step 4
Add eggs one at a time, beating well after each addition. Beat in vanilla.
Step 5
Add the flour mixture to the wet ingredients alternately with sour cream, mixing until just combined.
Step 6
Pour the batter into the prepared pan and use the back of a spoon to smooth out the surface of the batter.
Step 7
Bake in the preheated oven for about 1 hour and 25 minutes or until a toothpick inserted in the center comes out clean.
Step 8
Run a thin knife or offset spatula around the edge of the cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.
Step 9
Dust with confectioners' sugar before serving.