Image Credit: Enjoy with Paula’s recipe’s
Ingredients
– **Main Ingredients:**
– 3 cups sugar
– 1 cup butter, softened
– 6 eggs, separated
– 2 teaspoons vanilla extract
– 1 tablespoon fresh lemon juice
– 1 cup sour cream
– 3 cups all-purpose flour (sift before measuring)
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
#### Directions
##### 1. Prepare Your Ingredients
1. **Gather Ingredients:**
– Make sure you have all your ingredients ready and measured. It makes the process smoother!
2. **Preheat the Oven:**
– Preheat your oven to 300°F (150°C).
3. **Prepare the Pan:**
– Grease and flour a tube or bundt pan thoroughly to ensure the cake doesn’t stick.
##### 2. Creaming the Butter and Sugar
1. **Cream Butter and Sugar:**
– In a large mixing bowl, cream together 1 cup of softened butter and 3 cups of sugar. Beat until light and fluffy.
##### 3. Add the Egg Yolks
1. **Separate the Eggs:**
– Separate the egg yolks from the whites. Set the whites aside for later.
2. **Add Egg Yolks:**
– Add the egg yolks to the creamed mixture one at a time, beating well after each addition.
##### 4. Add Flavorings and Sour Cream
1. **Add Vanilla and Lemon Juice:**
– Blend in 2 teaspoons of vanilla extract and 1 tablespoon of fresh lemon juice.
2. **Add Sour Cream:**
– Mix in 1 cup of sour cream until well combined.
##### 5. Prepare the Dry Ingredients
1. **Sift Dry Ingredients:**
– In a separate bowl, sift together 3 cups of all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
##### 6. Combine Wet and Dry Ingredients
1. **Add Dry Ingredients to Batter:**
– Gradually add the sifted dry ingredients to the wet batter. Beat well until smooth and fully combined.
##### 7. Beat the Egg Whites
1. **Beat Egg Whites:**
– In a separate bowl, beat the egg whites until stiff peaks form. This adds air and lightness to the cake.
##### 8. Fold in the Egg Whites
1. **Fold Egg Whites into Batter:**
– Gently fold the beaten egg whites into the cake batter. Use a spatula to fold until well incorporated, being careful not to deflate the mixture.
##### 9. Bake the Cake
1. **Pour Batter into Pan:**
– Pour the batter into the prepared tube or bundt pan.
2. **Bake:**
– Bake in the preheated oven at 300°F (150°C) for about 1-1/2 hours, or until a toothpick inserted into the center comes out clean.
##### 10. Cool and Serve
1. **Cool the Cake:**
– Allow the cake to cool in the pan for about 10 minutes.
2. **Remove from Pan:**
– Carefully remove the cake from the pan and place it on a wire rack to cool completely.
3. **Serve:**
– Slice and serve your delicious Old Fashioned Sour Cream Pound Cake. Enjoy with a cup of coffee or tea!
#### Tips for the Perfect Pound Cake
– **Room Temperature Ingredients:** Ensure butter, eggs, and sour cream are at room temperature for better mixing and a smoother batter.
– **Sift Flour:** Sifting flour helps to aerate it, resulting in a lighter cake.
– **Don’t Overmix:** When folding in the egg whites, do it gently to keep the batter light and airy.
– Cool Completely: Let the cake cool completely to set the structure and make slicing easier.
Conclusion
There you have it! A delightful Old Fashioned Sour Cream Pound Cake that’s perfect for any occasion. This cake is rich, moist, and full of classic flavors that will make everyone ask for seconds. Enjoy the baking process, and happy eating!
