This recipe for sour cream pound cake has been in my hand written recipe file since the early 1980s. I must confess I didn’t know such cake existed until requested by one who passed through my life for a time.
Sour cream…I’m not a fan. As a young, country homemaker, I could not imagine a cake made with this ingredient. My pallet has developed extensively over the years. And, it all began with this cake.
The sweet, cracked, crunchy top of the sour cream pound cake is extraordinary. It’s delicious! The pound cake shines with a hint of lemon and a soft texture.
This sour cream pound cake is delicious eaten alone; however, topped with fruit or jam or caramel or ice cream or chocolate sauce or-or-or…. would be delicious.
gently fold in beaten egg whites:
sour cream pound cake batter ready for the oven:
Sour Cream Pound Cake
(unknown original source from 1980)
- 1 cup (two sticks) butter, softened to room temperature
- 3 cups granulated sugar
- 6 eggs, separated and at room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 3 1/3 cups sifted all purpose flour
- Preheat oven to 325 degrees F.
- Grease and flour a 10″ x 4″ tube pan
- Cream butter and 2 1/2 cups granulated sugar until creamy; about 7 minutes
- Add egg yolks, one at a time, mixing at least 30 seconds between yolk additions
- Add extracts and beat until mixture is light and creamy
- In a separate mixing bowl, add egg whites; whisk until foamy
- Gradually add 1/2 cup granulated sugar to egg whites; whisk to soft, glossy peaks; sit aside
- Stir baking soda into sour cream
- Add flour and sour cream alternately to butter/sugar mixture, mixing well between each addition
- Fold 1/3 of egg whites into cake batter to lighten batter
- Fold in remaining egg whites, turning carefully
- Bake 1 1/2 hours, or until cake tests done
- Cool in pan 10 minutes; remove to wire rack to cool completely
- As cake cools, the top will crack and become crunchy – this is the best part!!!!