This sour cream pound cake is a timeless favorite that spans generations. Crafted from basic ingredients such as butter, sugar, eggs, and sour cream, this cake offers a moist, dense texture complemented by a slightly tangy taste, perfect when sprinkled with powdered sugar or topped with a touch of whipped cream. It’s simple to prepare and versatile enough to be enjoyed as breakfast, a dessert, or a snack alongside a cup of coffee or tea. Ideal for any celebration or when you’re in the mood for a nostalgic treat, this classic sour cream pound cake always hits the spot.
Preparation Time: 15 minutes
Cooking Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Servings: 12
Ingredients:
- 3 cups sugar
- 1 cup butter
- 6 eggs, separated
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup sour cream
- 3 cups all-purpose flour, pre-sifted
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
- Start by creaming together the sugar and butter. Then add the egg yolks one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon juice, and sour cream.
- In a different bowl, combine the sifted flour, salt, and baking soda. Gradually add these dry ingredients to the wet batter, mixing thoroughly.
- In another bowl, whip the egg whites until they form stiff peaks.
- Gently fold the egg whites into the main batter. Transfer the mixture into a greased and floured tube pan.
- Bake at 300°F for approximately 1 hour and 30 minutes, or until a cake tester comes out clean.