I Found It! I found my recipe for my Sour Cream Pound Cake on another computer. Woo Hoo! I am going to use this to make little Lego cakes for the twins birthday next month. Trying it out anyway. This recipe is like the one my sweet Grandma would make. She sold her cakes at the curb market. Oh, how I miss her. And worse, it hurts that my boys were never able to meet such a beautiful lady. Now, I’m off to make new memories.
This recipe is old. The bundt pans today are a lot smaller than the ones of years gone by. You may need to use a loaf pan along with a bundt pan if your pan looks too full.
Sour Cream Pound Cake
- 1/2 pound butter, softened
- 3 cups sugar
- 6 eggs, separated
- 3 cups King Arthur All Purpose Flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 teaspoons vanilla extract
- OR 1 teaspoon vanilla extract and 1 teaspoon lemon extract
- 2 cups (dry measure) or a 16 oz container Daisy Sour Cream (I use the container)
Preheat oven to 300 degrees. Grease, Homemade Cake Release, and flour large bundt pan.
Mix 1/4 teaspoon baking soda in sour cream and set aside.
Cream butter and sugar until light and fluffy.
Add egg yolks.
Sift flour, salt and 1/2 teaspoon baking soda three times.
Alternate *sour cream and dry ingredients. *you may not need all of sour cream.
Stir in extract(s).
Beat egg whites until satiny and holds a soft peak.
Fold in egg whites lightly.
Bake for 1 hour check and continue to check every 5 minutes. Mine takes 1 hour 15 minutes.
Cool on wire rack 10 minutes.
Flip out and let cool.