Sour Cream Pound Cake

2 c. butter, softened
3 c. sugar
6 eggs, room temperature
1 tsp. vanilla extract
1 c. sour cream
¼ tsp. baking soda
3 c. flour
½ tsp. salt
1 pinch ground mace
1 Tbsp. confectioners’ sugar for dusting

Preheat oven to 350 degrees. Grease and flour 10” bundt pan or 9” tube pan.
Beat butter and sugar with electric mixer in large bowl until noticeably lighter and fluffy. Add eggs one at a time, allowing each egg to blend into butter mixture before adding next. Beat in vanilla with last egg. Pour flour mixture into bowl alternately with sour cream, mixing just until incorporated. Transfer batter to prepared pan and spread smooth. Bake about 1 hr. and 20 min until toothpick comes out clean. Cool at least 10 minutes before removing from pan. Dust with confectioners; sugar before serving.