Dark muscovado sugar will make a dark, delicious brown sugar pound cake, or use any light or dark brown sugar.
- 2 cups dark brown sugar
- 1 cup granulated sugar
- 1 cup butter (2 sticks or 8 ounces)
- 6 large eggs
- 1 tablespoon vanilla
- 3 cups cake flour
- 1/4 teaspoon salt
- 8 ounces sour cream (light or regular)
- 1/2 teaspoon baking soda
Grease and flour a Bundt cake pan or tube cake pan. Heat oven to 325°F.
Cream sugars and butter until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
Sift together the cake flour and salt into a separate bowl.
In a third, smaller bowl, combine the sour cream and baking soda.
Blend dry ingredients into the creamed mixture a little at a time, alternating additions with the sour cream and baking soda mixture, ending with the flour mixture.
Spoon the batter into the prepared baking pan. Bake for 1 hour and 20 minutes, or until a cake tester or wooden pick comes out clean when inserted in the center of the cake.
Cool in pan or rack for 10 minutes.
Invert onto a serving plate and cool completely.
Drizzle with a glaze or dust with powdered sugar.