Sour Cream Pound Cake

Categories [cake]



  1. Separate eggs.  Beat egg whites until stiff with ½ cup sugar.  Set aside.
  2. Cream thoroughly the butter and sugar, add the egg yolks, sour cream and flavoring.
  3. When these have been thoroughly combined turn mixer to low speed and gradually add sifted cake flour and baking soda.
  4. Fold beaten egg whites into above mixture with a large spoon.
  5. Pour at once into a greased and floured large tube pan.
  6. Bake at 325 for 1 hour or until done.
  7. Let cool for 10 minutes before attempting to remove.

By Pat from Martha Smallwood while working at UPS