Pound cake got its name from the weight of the main ingredients in the recipe. This version is lighter, but still serves up a rich, buttery dessert.
1. Heat oven to 350 degrees F. Grease a 12-cup capacity bundt pan with 1 tablespoon of the butter. Add a little flour, tilting pan so flour sticks to butter (step A, below).
2. Measure 2 3/4 cups flour (step B); pour into small bowl; add baking soda and salt. Whisk together to blend.
3. In large bowl, beat remaining butter and the sugar on high speed just until pale and fluffy (step C). Beat in eggs, one at a time, until smooth. Add vanilla.
4. On low speed, beat in half of the flour mixture, then sour cream mixture. Beat in remaining flour mixture just until blended.
5. Spoon batter into prepared pan. Bake at 350 degrees F for 1 hour, until cake springs back when pressed. Cool in pan on rack for 10 minutes. Place rack over cake, carefully flip to release cake from pan; cool.
6. Blend confectioners' sugar and 1 to 2 tablespoons water until smooth. Place cake on rack over parchment paper. Pour glaze over, letting it drip down side.