Sour Cream Pound Cake
Prep Time
12 mins
Cook Time
1 hr
Total Time
1 hr 12 mins
This is an old old old family recipe from my great-grandmother. It's perfect served with strawberries and whipped cream. Bundt pan or 10-inch Fluted Pan
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup butter at room temperature
- 3 cups sugar
- 6 eggs at room temperature (separate the whites from the yolks)
- 1 cup sour cream
- 3 cups flour
- 1/4 teaspoon baking soda
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Instructions
-
Preheat oven to 325 degrees. The recipe says to sift (I never do) the flour and salt together for a minimum of three times. Cream the butter with sugar, add one yolk at a time beating one minute after each egg. Add the vanilla, flour, sour cream, baking soda, and salt. Beat the egg whites until stiff and fold into the mixture above. Bake in a greased 10-inch fluted pan for 1-1/4 hours to 1-1/2 hours or until a toothpick comes out clean. Cool for ten minutes before inverting on a cake platter.