This classic pound cake is rich, moist, and perfect for any occasion. The combination of sour cream and a hint of lemon makes it irresistibly delicious.
Ingredients:
- 3 cups sugar
- 1 cup butter
- 6 eggs, separated
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup sour cream
- 3 cups all-purpose flour, sifted before measuring
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Prepare the Batter:
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon juice, and sour cream until well combined.
- Combine Dry Ingredients:
- In a separate bowl, sift together the sifted flour, baking powder, and salt.
- Gradually add the sifted dry ingredients to the butter mixture, mixing until just combined.
- Whip Egg Whites:
- In another clean bowl, beat the egg whites until stiff peaks form.
- Incorporate Egg Whites:
- Gently fold the whipped egg whites into the cake batter until fully incorporated.
- Bake:
- Pour the batter into a greased and floured bundt or tube pan.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Enjoy this delightful pound cake as a dessert or with a cup of tea or coffee!
