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3 cups all-purpose flour

0.5 teaspoon salt

0.25 teaspoon baking soda

3 cups white sugar

2 cups unsalted butter, softened

6 large eggs, room temperature

1 teaspoon vanilla extract

1 pinch ground mace

1 cup sour cream

1 tablespoon confectioners' sugar, or as needed.

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Gluten Free version:

6 large eggs

900 g sour cream

140g sugar

75g corn starch

1 tsp vanilla extract

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Whisk together eggs, sugar, corn starch and vanilla. Add cream cheese and mix. Pour into baking vessel.

Bake at 180 degrees F.

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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).

Mix flour, salt, baking soda, and mace in a bowl; set aside.

Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.

Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.

Dust with confectioners' sugar before serving.

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