Sour Cream Pound Cake

  • Yield: 12 servings


1cup (2 sticks) butter, softened
3cups sugar
6-- egg yolks
2teaspoons vanilla extract
3cups minus 2 tablespoons flour
1/4teaspoon baking soda
-- Salt to taste
1cup sour cream
6-- egg whites


  1. Cream the butter in a large mixing bowl until light.  Add the sugar and beat until fluffy.  Beat in the egg yolks 1 at a time.  Beat in the vanilla.  Sift the flour, baking soda and salt into a small bowl.  Add 1/4 of the dry ingredients alternately with 1/3 of the sour cream, mixing well after each addtion and beginning and ending with the dry ingredients.  Beat the egg whites until stiff in a small bowl  Fold into the batter.
  2. Spoon into a greased tube pan.  Bake at 300F for 2 hours or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes.  Invert onto a wire rack to cool completely.

Recipe reprinted with permission from the Junior League of Boca Raton’s Savor the Moment (Junior League of Boca Raton, Fla., 2000)