This old fashioned sour cream pound cake is wonderfully buttery, with a crunchy exterior, and tender crumb on the inside! I love serving this pound cake with some fresh berries and whipped cream. You can bake this pound cake in a bundt pan or loaf pans for an easy impressive dessert everyone will love.
When you hear the words “pound cake” I think that should conjure images of a dense buttery cake that’s also soft, and tender all at the same time. I think what I love about a good pound cake, is that there’s no fussing around with layers, and frosting, and making it all pretty. Bake it in a bundt pan and it’s just pretty on it own! No filters needed, know what I’m saying?
All this pound cake needs is a simple dusting of powdered sugar on top. Maybe make some homemade whipped cream on the side with some fresh berries, or maybe strawberry topping and it’s the perfect summer dessert if you ask me.
This pound cake with sour cream which creates a moist, tender crumb that can’t be beat. I flavored it simply with a little vanilla extract but you could easily add some almond extract or a little zest if you want to.
3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
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
-Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
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-Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
-Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.