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Sour Cream Pound Cake

Western.Chefs's picture
Ingredients
  Sifted all purpose flour 3 Cup (48 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Unsalted butter 1 Cup (16 tbs) (2 Sticks At Room Temperature)
  Sugar 2 Cup (32 tbs)
  Egg yolks 4 Large
  Vanilla extract 1 Tablespoon
  Reduced fat sour cream 1 Cup (16 tbs)
  Grated lemon rind 2 Teaspoon
  Egg whites 7 Large
  Pecan praline glaze 1 Cup (16 tbs)
Directions

1. Preheat the oven to 325°F and butter and flour a 10-inch tube pan. Onto a piece of wax paper, sift the flour, baking soda, and salt.
2. In a large bowl, with an electric mixer on high, cream the butter with the sugar until light yellow. Add the egg yolks, 1 at a time, beating well after each addition; blend in the vanilla.
3. Beat in the flour mixture, 1/3 at a time, alternating with the sour cream and beginning and ending with the flour. Stir in the lemon rind. In a clean medium-size bowl, with clean beaters and the mixer on high, beat the 7 egg whites until stiff peaks form. Fold 1/3 of the whites into the flour mixture, then gently fold in the remaining whites.
4. Spoon the batter into the pan. Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes, before turning out onto the rack. Drizzle the glaze over the cooled cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Sour Cream
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes

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