Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 12 servings
- 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 the sugar and butter. Add the egg yolks one at a time, beating well after each addition.
- Blend in the vanilla, lemon juice, and sour cream.
- In a separate bowl, sift the flour, salt, and baking soda. Add the sifted dry ingredients to the batter and beat well.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter.
- Pour the batter into a greased and floured tube pan.
- Bake at 300°F for about 1-1/2 hours or until the cake tests done.
This old-fashioned sour cream pound cake is a timeless family favorite that can be enjoyed on its own or with various toppings and sides.