Sour Cream Pound Cake

This is a “vintage” recipe, handed down from my great grandmother who used to bake this cake in a wood burning stove. I cannot even imagine attempting such a feat!



  1. Preheat oven to 350-degrees F. Grease and flour a bundt pan. Set aside.
  2. Stir the baking soda into the flour. Set aside.
  3. Cream butter and sugar.
  4. Add egg yolks, one at a time, mixing after each addition.
  5. Alternately add a little flour and a little sour cream to the butter/sugar/egg mixture, mixing after each addition. Be careful not to over-mix.
  6. In a separate bowl, beat eggs whites until stiff. Fold into batter gently.
  7. Pour batter into the prepared bundt pan and spread the batter around evenly. Bake about 1 hour-1 hour and 15 minutes until the cake is golden brown and a toothpick inserted near center comes out clean. Let cool in pan for 30 minutes, then turn out onto a cake plate.