Sour Cream Pound Cake
A rich sour cream pound cake, known for its fabulous texture and flavor, is baked in a tube or Bundt pan.
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Instructions
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Preheat oven to 350 F and generously grease and flour a tube or Bundt cake pan.
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Cream granulated sugar and 1 cup butter until light and fluffy (about 4 minutes).
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Beat in egg yolks one at a time until blended.
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Stir in vanilla and sour cream.
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Whisk together flour, salt, and baking soda in a separate bowl.
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Add dry ingredients to batter and beat until blended.
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In a separate bowl, beat egg whites until almost stiff peaks form.
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Gently fold beaten egg whites into the cake batter.
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Pour batter into the prepared pan.
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Bake for about 1 1/2 hours, or until a cake tester comes out clean.
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Cool cake in the pan on a rack for 10 to 15 minutes.
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Invert cake onto a rack; for flat-bottom pans, invert again onto a second rack.
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For an optional glaze, beat 2 tablespoons softened butter with 1 cup confectioners' sugar.
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Beat in 1 teaspoon vanilla and 1 to 2 tablespoons milk or hot water to form a thin icing.
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Drizzle over the cooled cake, then slice and serve.