Old Fashioned Sour Cream Pound Cake -

The Old Fashioned Sour Cream Pound Cake is a classic, timeless dessert known for its rich, buttery flavor and dense, moist texture. The addition of sour cream not only enhances the moistness but also gives a subtle tang that balances the sweetness of the cake. This recipe is a nod to traditional baking techniques, producing a cake that's perfect for any occasion, from family gatherings to afternoon tea.

Ingredients:

3 cups sugar
1 cup butter, softened
6 eggs, separated
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour (sifted before measuring)
¼ teaspoon baking soda
¼ teaspoon salt

Preparation:

Step 1: Preheat your oven to 300°F (150°C). Grease and flour a tube or Bundt pan thoroughly to prevent the cake from sticking.

Step 2: In a large mixing bowl, cream together the sugar and butter until the mixture is light and fluffy.

Step 3: Add the egg yolks to the creamed mixture one at a time, beating well after each addition to ensure they are fully incorporated.

Step 4: Blend in the vanilla extract and fresh lemon juice, then mix in the sour cream until the mixture is smooth and well combined.

Step 5: In a separate bowl, sift together the pre-sifted flour, salt, and baking soda. Gradually add these dry ingredients to the wet batter, beating well to form a smooth and uniform mixture.

Step 6: In another clean, dry bowl, beat the egg whites until stiff peaks form. This will introduce air into the egg whites, making them light and fluffy.

Step 7: Carefully fold the beaten egg whites into the cake batter, ensuring they are evenly incorporated without deflating the mixture.

Step 8: Pour the batter into the prepared tube or Bundt pan, smoothing the top with a spatula.

Step 9: Bake in the preheated oven for approximately 1.5 hours or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Step 10: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Cooking Note:

The key to a perfect pound cake is in the preparation of the ingredients and the method of mixing. Ensure all ingredients are at room temperature to facilitate proper mixing and aeration, which contributes to the cake's texture.

Serving Suggestions:

This pound cake can be enjoyed plain or enhanced with a dusting of powdered sugar, a drizzle of glaze, or served with fresh berries and whipped cream for added flavor and presentation.

Tips:

Sift the flour before measuring to ensure it is aerated and free from lumps, which helps achieve a finer cake texture.
Be gentle when folding in the egg whites; they add lightness to the cake, and overmixing can deflate them, leading to a denser cake.

Prep Time:

20 minutes

Cooking Time:

1 hour 30 minutes

Total Time:

1 hour 50 minutes

Nutritional Information:

Calories: A typical slice of sour cream pound cake contains around 400-500 calories.
Protein: Approximately 5-7 grams per slice, depending on the size.
Sodium: Around 150-200 mg per slice, influenced by the salt and baking soda content.

The Old Fashioned Sour Cream Pound Cake is a beloved dessert that stands the test of time, offering a rich, satisfying taste and a wonderfully moist texture. Its simplicity belies the depth of flavor and comfort it brings, making it a favorite that transcends generations. Whether served at a special celebration or enjoyed as a simple treat, this pound cake is sure to delight and satisfy.