cakes, desserts
Sour Cream Pound Cake
Source: Mom's Black Book
URL: http://nalbone.us/recipes/
Servings: 24
Yield: 1 bundt
Preparation Time: 15 minutes
Start to Finish Time: 2 hours
Ingredients
- 3 cups sifted all-purpose flour
- 6 eggs, separated
- 3 cups sugar
- 1 cup butter, at room temperature
- 1 cup sour cream
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions
- Beat egg whites until stiff. Set aside.
- Cream butter and sugar til light and fluffy.
- Add egg yolks 1 at a time, mix well.
- Mix flour,soda, and salt.
- Add dry mix to egg mixture a little at a time until blended, don't over beat.
- Next add sour cream and vanilla, mix well.
- Fold in egg whites with spoon.
- Pour mixture into a oiled/floured bundt pan.
- Place pan in a cold oven and heat to 325 degrees.
- Bake approximately 1 hour and 45 min., be careful to not over-bake.
- Instead of a bundt pan, you can use 2 large (9x5) loaf pans and bake in preheated 325 degree oven for 1.5 hours. Or, use 3 medium loaf pans (8x4) and bake for 70-75 min.
Per Serving (excluding unknown items): 256 Calories; 11g Fat (38.4% calories from fat); 3g Protein; 37g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.