Best Old Fashioned Sour Cream Pound Cake

 This old-fashioned sour cream pound cake is a beloved recipe passed down through generations. With its rich, buttery flavor, moist crumb, and subtle tang from sour cream, it’s a versatile dessert that’s perfect on its own or dressed up with fresh berries, whipped cream, or a dusting of powdered sugar. Simple to make yet deeply satisfying, this cake is ideal for any occasion—whether it’s a holiday gathering, a weekend treat, or an afternoon snack with coffee or tea.

Details:

• Prep Time: 15 minutes

• Cook Time: 1 hour 30 minutes

• Total Time: 1 hour 45 minutes

• Servings: 12

Ingredients:

• 3 cups granulated sugar

• 1 cup (2 sticks) unsalted butter, softened

• 6 large eggs, separated

• 2 teaspoons pure vanilla extract

• 1 tablespoon fresh lemon juice

• 1 cup full-fat sour cream

• 3 cups all-purpose flour, pre-sifted

• ¼ teaspoon baking soda

• ¼ teaspoon salt
  

  Instructions:

  1. Preheat & Prep:

     • Preheat oven to 300°F (150°C).

     • Grease and flour a 10-inch tube pan or Bundt pan and set aside.

  2. Cream Butter & Sugar:

     • In a large mixing bowl, beat the butter and sugar together until light and fluffy.

  3. Add Egg Yolks:

     • One at a time, mix in the egg yolks, beating well after each addition.

  4. Incorporate Wet Ingredients:

     • Stir in the vanilla extract, lemon juice, and sour cream until smooth.

  5. Combine Dry Ingredients:

     • In a separate bowl, whisk together the flour, baking soda, and salt.

     • Gradually add the dry ingredients to the wet batter, mixing just until combined.

  6. Whip Egg Whites:

     • In another clean bowl, beat the egg whites until stiff peaks form.

  7. Fold in Egg Whites:

     • Gently fold the whipped egg whites into the batter until fully incorporated.

  8. Bake:

     • Pour the batter into the prepared pan and smooth the top.

     • Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.

  9. Cool & Serve:

     • Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

     • Serve plain, dusted with powdered sugar, or with your favorite toppings.

  Enjoy this timeless, buttery-sweet pound cake—a true classic that never goes out of style!