Sour Cream Pound Cake

By Joan_Z

If using extra large eggs, either eliminate one egg or increase amount of flour slightly (perhaps by 1/3 to 1/2 cup of sifted flour)

Ingredients

• 3 cups Sifted cake flour
• 3 cups Sugar
• 1 cup Butter (not margarine)
• 1/4 tsp Baking Soda
• 6 large Eggs (large)(see note above)
• 1/2 pt. Sour Cream (1 cup)

Preparation

Step 1

Preheat oven to 300 degrees for bundt pan.
Loaf pan: 325 degrees

Grease and flour bundt cake pan. OK to use Baker's Secret spray

Sift flour and baking soda. (After sifting, spoon into 4-cup measuring cup)

Separate egg whites & yolks - put egg whites into large glass KitchenAid mixer bowl

Cream butter and sugar in large KitchenAid stainless bowl. Add eggs yolks, one at a time, beating well after each addition. Add soda to sifted flour.

Alternately add flour and sour cream to the butter and sugar mixture (4 additions of flour and 3 of sour cream) (into large stain. steel KA bowl.
In KC glass bowl, beat egg whites til stiff and fold into batter. Do not add any flavoring.

Pour into greased & floured bundt cake pan (OK to use Baker's Secret or similar spray).

Bake at 300 for 1 1/2 hours (or 3 small loaf pans at 325. for 1 hour).

Test with toothpick - should be slightly moist. Turn out of pan(s) immediately.