Sour Cream Pound Cake

Ingredients

• 1 cup unsalted butter (softened )
• 3 cups granulated sugar
• 6 large eggs (whites and yolks separated (room temperature preferred))
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• ¼ teaspoon baking soda
• ¾ teaspoon table salt
• 8 oz sour cream

Steps

1. 1

   Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.

2. 2

   Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.

3. 3

   Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.

4. 4

   In a separate bowl, whisk together flour, baking soda, and table salt.

5. 5

   Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).

6. 6

   In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.

7. 7

   Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.

8. 8

   Allow to cool for 10 minutes before removing from pan.