Vanilla Sour Cream Pound Cake
This classic pound cake is baked in a tube cake pan or Bundt cake pan. The beaten egg whites add excellent texture. Top with berries or dessert sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 3cups granulated sugar
- 1cup butter (softened)
- 6eggs (separated, bring the whites to room temperature before beating, see tips)
- 2teaspoons vanilla extract
- 1cup sour cream
- 3cups all-purpose flour (sift or stir before measuring, 13 1/2 ounces)
- ¼teaspoon baking soda
- ¼teaspoon salt
Instructions
Step 1
Generously grease and flour a tube cake pan or 12 cup Bundt cake pan. Heat the oven to 300 F (150 C/Gas 2).Step 2
Cream together sugar and butter until almost white in color and fluffy, about 5 minutes.Step 3
Add the egg yolks, one at a time, beating well after each addition. Blend in the vanilla extract and sour cream.Step 4
In a separate bowl, combine the flour, salt, and soda. Blend thoroughly with a whisk or spoon.Step 5
Add the dry ingredients to batter; beat until blended.Step 6
In a clean, grease-free bowl,* beat the egg whites until stiff peaks form. Fold egg whites into the cake batter.Step 7
Pour into the prepared cake pan and bake for about 1 1/2 hours or until cake tests are done.Step 8
Cool the cake in the pan for 10 minutes and then carefully invert it onto a cooling rack to cool completely.