Grandma's Sour Cream Pound Cake
Servings: 8
Ingredients
- 6 large eggs separate yolks from whites
- 3 cups all purpose flour
- 3 cups sugar
- 2 sticks butter
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 8 oz sour cream
Instructions
- Preheat oven to 300 degrees
- In a mixer bowl cream the egg yolks, butter and sugar using a mixer with a paddle attachment.
- In a medium bowl sift all dry ingredients.
- Alternating between the dry ingredients and the sour cream add to the mixer under medium speed until combined.
- Add the lemon juice until fully incorporated.
- In a separate mixing bowl, using a whisk attachment on your mixer, whisk the egg white until firm peaks form. You should be able to dip a spoon in and the egg whites peaks should stand without folding over.
- Using a rubber spatula, fold in egg whites into creamed mixture. Do it enough to fully incorporate and then stop. Do not over mix.
- Grease and coat with flour a 10" tube pan.
- Add the mixture to the pan.
- bake for 1 1/2 hours. The top should be golden brown and a toothpick should be free a cake batter if inserted and removed.
- Let cool for 15 minutes and remove from pan.