How to Make Sock It to Me Pound Cake from Scratch

Step-by-Step Instructions:

1. Prep and Preheat:
   Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan (or use baking spray with flour). Nobody likes a stuck cake.

2. Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside like it’s patiently waiting for its moment.

3. Cream It Up:
   In a large bowl, beat the softened butter and sugar together until light and fluffy—about 3 to 5 minutes. Don’t rush this part; it’s key to that sock it to me cake texture.

4. Egg Time:
   Add the eggs one at a time, beating well after each addition. Scrape down the bowl like a pro.

5. Add the Good Stuff:
   Stir in the vanilla extract and then the sour cream. Mix just until combined.

6. Combine Everything:
   Gradually add your dry ingredients to the wet, mixing just until the batter is smooth. Overmixing = tough cake, and we’re not here for that.

7. Make That Filling:
   In a small bowl, mix the brown sugar, cinnamon, and toasted pecans.

8. Assemble Like a Boss:
   Pour about ⅔ of the batter into the prepared bundt pan. Sprinkle the filling evenly over the batter, then top with the remaining batter.

9. Bake:
   Pop it in the oven and bake for 60–70 minutes, or until a toothpick comes out clean. Let it cool in the pan for 15 minutes, then invert onto a wire rack.

10. Glaze (Optional):
    Mix powdered sugar with milk or cream until smooth. Drizzle over the cooled cake like you’re icing a donut from heaven.