Sour Cream Pound Cake
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking soda||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)|
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.