This vanilla sour cream pound cake is an easy cake to make for any occasion. The sour cream gives the cake a melt-in-your-mouth texture and amazing flavor. Bake the pound cake in a Bundt cake pan or tube cake pan.
Top the whole pound cake with a glaze or serve slices with fruit, dessert sauce, or warmed preserves. A lemon sauce is wonderful on pound cake, or drizzle a simple thin vanilla icing over the cooled cake. This easy chocolate glaze would be excellent as well.
Best Lemon Pound Cake
- 3 cups granulated sugar
- 1 cup butter, softened
- 6 eggs, separated (bring the whites to room temperature before beating, see tips)
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 3 cups all-purpose flour, sift or stir before measuring, 13 1/2 ounces
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Generously grease and flour a tube cake pan or 12 cup Bundt cake pan. Heat the oven to 300 F (150 C/Gas 2).
- Cream together sugar and butter until almost white in color and fluffy, about 5 minutes.
- Add the egg yolks, one at a time, beating well after each addition. Blend in the vanilla extract and sour cream.
- In a separate bowl, combine the flour, salt, and soda. Blend thoroughly with a whisk or spoon.
- Add the dry ingredients to batter; beat until blended.
- In a clean, grease-free bowl,* beat the egg whites until stiff peaks form. Fold egg whites into the cake batter.
- Pour into the prepared cake pan and bake for about 1 1/2 hours or until cake tests done.
- Cool the cake in the pan for 10 minutes and then carefully invert it onto a cooling rack to cool completely.
*Use copper, stainless steel, glass, or enamel coated bowls for egg whites. Plastic often has a residue of grease.
- Spray the cooling rack lightly with nonstick cooking spray to avoid sticking. Cool the cake thoroughly before you transfer it to a cake plate.
- Egg whites should be at room temperature for best results. The best way to bring them to room temperature is to first separate them from the yolks — eggs separate better when cold — and then let them stand for about 30 minutes.
- Pound cakes rely on the incorporation of air for their rise. Cream the sugar and butter for about 4 to 5 minutes.
- Test deep cakes like tube cakes and Bundt cakes with a wooden skewer.
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