Sour Cream Poundcake
by olga
Servings:
INGREDIENTS
8 Tbsp. butter, softened
3 cups sugar
6 egg yolks
3 cups all purpose flour
1/4 tsp. baking soda
1 cup sour cream
1 tsp. vanilla extract
6 egg whites, stiffly beaten
INSTRUCTIONS
Cream the butter with the sugar, then, one at a time, beat in the egg yolks.
Sift the baking soda with the flour, then, alternating with the sour cream, add it to the creamed mixture. Stir in the vanilla extract.
Carefully fold the egg whites into the batter.
Pour the batter into a buttered and floured (4 by 9 inch) loaf pan and bake in a preheated 325 F. oven for one hour and 15 minutes, or until the top is lightly browned and feels springy when pressed.
CHEF COMMENTS
Southern Railway Ladies Club Cookbook
Tagged: cakes, desserts, poundcake add tags
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1 Recipe Reviews
boatgirl
reviewed Sour Cream Poundcake
This is a wonderful recipe. I made one and within the week my husband asked me to make another one! The loaf pan dimensions are off though. I used a 9 x 5 and it overflowed everywhere the first time. It is too much batter for 1 loaf pan but not enough for 2 at that size.
