Recipe - Sour Cream Pound Cake
January 2nd, 2008
I always loved when Mom made this Sour Cream Pound Cake. The crust is delightful. I finally made my first try of this earlier this year. I used a stoneware bundt pan and that was a mistake. The cake came out, sans crust. So I had to scrape it out to eat it. So was it really a mistake? 
I’ve had my best luck making this in a standard loaf pan.
Serves: 12
- 6 eggs, separated
- 3 cups sugar
- 1/2 pound butter
- 8-ounce sour cream
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 3 cups flour, sifted
Beat egg whites in small mixer bowl until they stand in peaks. Cream butter and sugar in large mixing bowl and add egg yolks. Blend in sour cream and flavorings. Sift in the flour (do not sift if using whole wheat flour) and soda. Mix well.
Gently fold in egg whites.
Pour batter into greased and floured 10″ tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until done.
March 8th, 2008 at 4:09 pm
Just reading over this - I have started adding a little salt - maybe only 1/2 to 3/4 teaspoon - I don’t measure as you know - so, this is a guess. I like it better that way.
March 8th, 2008 at 4:10 pm
Oh, and I’ve been using whole spelt flour with this - gives it much more flavor - maybe the fact that I’m using spelt makes it need more salt - that might be it.