Sour Cream Pound Cake
- 3 cups ap flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 4 egg whites
- 2 tsp vanilla
- 1 cup sour cream
- 10 tbsp butter, softened
- 2 cups sugar
Preheat oven to 350F. Grease a 10-12 cup bundt pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl. In a small bowl, lightly beat eggs and egg whites together.
In a large bowl, cream together butter and sugar until light and smooth, 2-3 minutes. With the mixer on low speed, gradually pour in eggs until well mixed. Stir in 1/3 of flour mixture until blended, followed by 1/2 cup of sour cream. Repeat with another addition of flour, followed by remaining sour cream. Stir in the rest of the flour until batter is just smooth.
Don't worry if the batter looks curdled at any point, just keep going and it will smooth out.
Spoon batter into prepared bundt pan and tap it on the counter to eliminate any bubbles. Bake for 50-55 minutes, until tester comes out clean and the cake springs back when gently pressed.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.