Sour Cream Pound Cake

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Sour Cream Pound Cake

 

3 cups of cake flour

1/2 teaspoon salt

1/4 teaspoon of baking soda

1/2 pound (2 sticks) unsalted butter, at room

temperature

3 cups granulated sugar

6 large eggs, separated, at room temperature

2 teaspoons vanilla extract

1 1/4 cups of sour cream, at room temperature

 

Position a rack in the center of the oven, and preheat

to 350 degrees F. Lightly butter a 10-inch tube pan.

Dust the pan with flour, and tap out the excess. I use

the cake flour for dusting.

 

Sift together the flour, 1/4 teaspoon of the salt, and

the baking soda. In a large bowl, using a hand-held

electric mixer set at high speed, beat the butter

until creamy, about 1 minute. Add the sugar and beat

until light in color and texture, about 2 minutes.

Beat in the egg yolks, one at a time, beating well

after each addition. Then add the vanilla. Reduce the

speed to low, and in thirds, alternately beat in the

flour mixture and sour cream.

 

In a large greaseproof bowl (I use glass), using a

hand-held electric mixer (clean beaters) set at low

speed and beat the egg whites until foamy. Add the

remaining 1/4 teaspoon salt, increase the speed to

high, and beat until the whites just form stiff peaks.

Stir about one fourth of the beaten whites into the

batter; then fold in the remaining whites. Transfer

the batter to the prepared cake pan, smoothing the

top.

 

Bake until the cake is golden brown and a toothpick or

bamboo skewer inserted comes out clean, 1 1/4 to 1 1/2

hours. Cool the cake completely on a wire rack. Run a

long knife around the edges to release the cake from

the pan, then unmold.

 

Variations on flavoring: In addition to the Vanilla,

add either grated zest of lemon or orange or 1/2

teaspoon of rum or brandy extract.

 

 

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