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Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sifted plain flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 cups sugar
6 eggs, separated
1 cup sour cream
Directions:
Directions:
Separate eggs. Beat egg whites & set aside. Set aside egg yolks. Siftt flour, baking soda and salt together. Cream butter and sugar; add egg yolks one at a time, beating well after each. Add sour cream alternately with flour mixture. Fold in stiffly beaten egg whites. Bake in a tube pan 300-325º for one hour and 30 minutes. Take out of pan immediately and move to cooling rack.

*THIS IS THE ONE MAMAW HAS BEEN MAKING ALL OF OUR LIVES!!!

TP2: make sure to put in some vanilla and almond extract since it's missing from the *recipe*. PJ bakes at lower temps and never for 1.5 hours. She starts checking for doneness about 1 hour in.
Personal Notes:
Personal Notes:
To make a Chocolate Sour Cream Pound Cake:
Add 4 Tablespoons baking cocoa, 3 Tablespoons butter, 1/4 - 1/3 cup sour cream, and 1/2 cup sugar to the original recipe.

 

 

 

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