Sour Cream Poundcake

 

Ingredients:

Lb

Butter, Softened

3

Cups + 3 tbl

Sugar

6

 

Egg Yolks

6

 

Egg Whites

3

Cups

All-Purpose Flour

Tsp

Baking Soda

1

Cup

Sour Cream

1

Tsp

Vanilla

Directions:

Preheat the oven to 325F. Grease and flour two 9 loaf pan.

Cream the butter with the sugar using an electric mixer until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.

In a small bowl sift the flour with the baking soda. Add the flour mixture to the creamed mixture alternating with the sour cream, Stir in the vanilla extract.

In a medium bowl beat the egg whites until foamy, adding the sugar a tablespoon at a time, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter. Divide the batter evenly between the two prepared pans. Bake for one hour and 15 minutes, or until the tops are lightly browned and feel springy when pressed.

 

Yields

Two 9 poundcakes

 

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