Sour Cream Pound Cake

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Sour Cream Pound Cake

For the Cake:
3 cups granulated sugar
1 cup butter
6 eggs, separated and then brought to room temperature
1 tsp vanilla extract
1 cup sour cream
3 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt

For the Optional Vanilla Glaze:

2 tbs butter, softened
1 cup powdered sugar
1 tsp vanilla
1 to 2 tbs milk, or hot water

Make the Cake:

Heat the oven to 350°. Generously grease and flour a flat bottom tube cake pan or bundt cake pan.

In a mixing bowl with an electric mixer, cream together granulated sugar and 1 cup of butter for about 4 min, or until very light and fluffy.

Add the egg yolks, one at a time, beating after each addition just until blended into the creamed mixture.​​​​

Blend in the vanilla and sour cream until blended.

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

Add the dry ingredients to batter.  Beat until blended.

In another bowl—preferably stainless steel or glass—beat the egg whites until the peaks are almost stiff.

Fold the beaten egg whites into the cake batter.

Pour into a greased and floured tube pan or bundt cake pan.

Bake at 300° for about 1 1/2 hours or until cake tests done.

Let the cake cool in the pan on a rack for 10 to 15 min.

Carefully invert the pan onto a rack. If using a flat-bottom tube pan, invert the cake onto the rack and then invert it onto another rack.

In a medium bowl with an electric mixer on medium speed, beat the 2 tbs of softened butter with 1 cup of powdered sugar.

Beat in 1 tsp of vanilla and then beat in 1 to 2 tbs of milk or hot water, or enough to make a thin icing.

Drizzle the icing over the cooled cake.  Serves 12-16

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