Old Fashioned Sour Cream Pound Cake

Prep Time: 15 minutes

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Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Category: Dessert

Yield: 12 servings

A lady gave my Mother this recipe in 1953 and it has been a family favorite ever since.

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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

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Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.

Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.

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