Directions: |
Directions:Let the butter sticks and eggs set out overnight at room tempature. The butter will work better and the egg whites whip better.
In your mixer bowl, cream butter and gradually add sugar, beatiing well
Separate egg yolks and whites to separate bowls.
Add egg yolks one at at time to the creamed sugar/butter mixing well after each addition.
In separate bowl, combine flour, baking powder, baking soda and salt. When combined, add 1/2 of the flour mixture to the creamed sugar, butter and eggs in your mixer bowl. After mixing well, add the sour cream and continue to mix. Add the remaining 1/2 of the flour mix and mix on medium for 3-4 minutes.
While the mixer combines these ingredients, beat your separated egg whites until stiff and fluffy.
Remove mixing bowl from the mixer and add the whipped egg whites, gently folding with a mixing spoon. A little effort, but improves the finished product.
Pour batter into a greased and floured pound cake pan. A true pound cake pan is better than a loaf type bread pan.
Bake at 325º for 1 1/2 hrs. or until a wooden pick comes clean as many ovens and pans will cook differently.
Cool 30 minutes and remove from the pan. |
Personal
Notes: |
Personal
Notes: This was my mothers recipe and forever a favorite. As a child, we grew strawberries and red raspberries for the fresh fruit market. A slice of pound cake, vanilla ice cream and fresh fruit was about as good as it gets.
Sometimes mother would add orange or lemon extract in the place of the almond extract in the recipe. You may want to try if you want a little different flavor.
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This recipe for Ruby Apperson Walker Sour Cream Pound Cake is from