Old Fashioned Sour Cream Pound Cake

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This recipe combines the perfect balance of sweetness and tang, resulting in a moist and flavorful cake that is sure to please any dessert lover. With a rich buttery base, a hint of lemon, and the creaminess of sour cream, each bite offers a heavenly experience. The cake batter is prepared by creaming together sugar and butter, followed by the addition of egg yolks, vanilla extract, lemon juice, and sour cream. Sifted all-purpose flour, baking soda, and salt are then incorporated to create a smooth and airy texture. The final touch is folding in stiffly beaten egg whites, adding lightness and volume to the batter. Baked to golden perfection, this Sour Cream Pound Cake emerges from the oven with a tantalizing aroma that will fill your kitchen. Whether enjoyed on its own or paired with a dollop of whipped cream or fresh fruit, this classic treat is sure to become a favorite for any occasion.


3 cups granulated sugar
1 cup unsalted butter
6 large eggs, separated
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt


Preheat the oven to 300°F (150°C). Grease and flour a tube or bundt pan.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Add the egg yolks to the creamed mixture one at a time, beating well after each addition.
Stir in the vanilla extract, lemon juice, and sour cream until well blended.
In a separate bowl, sift together the flour, baking soda, and salt.
Gradually add the sifted dry ingredients to the batter, mixing well after each addition.
In another clean bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cake batter until fully incorporated.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 1-1/2 hours or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan.
Let the cake cool completely on a wire rack before serving.
Enjoy your delicious cake!

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