Classic Pound Cake

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:

  1. 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.
  1. 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.
  1. Whip Egg Whites:
  • In another clean bowl, beat the egg whites until stiff peaks form.
  1. Incorporate Egg Whites:
  • Gently fold the whipped egg whites into the cake batter until fully incorporated.
  1. 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.
  1. 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!