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Sour Cream Pound Cake
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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!
Author: Terri @ that's some good cookin'

Ingredients

  • 3 cups all-purpose white flour, sift 3x
  • ΒΌ teaspoon baking soda
  • 1 cup butter, at room temperature
  • 6 eggs, at room temperature, separate yolks and whites, reserve both
  • 3 cups white grandulated sugar
  • 2 cups sour cream (DO NOT USE "LITE" or "FAT FREE" SOUR CREAM)

Instructions

  • Preheat oven to 350-degrees F. Grease and flour a bundt pan. Set aside.
  • Stir the baking soda into the flour. Set aside.
  • Cream butter and sugar.
  • Add egg yolks, one at a time, mixing after each addition.
  • 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.
  • In a separate bowl, beat eggs whites until stiff. Fold into batter gently.
  • 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.