This old-fashioned sour cream cake has a beautiful golden sweet crust and is soft but dense on the inside. And the mix of vanilla and almond flavors is to die for!
Happy (almost) July 4th!! This weekend means good food, time with friends and family, and of course, fireworks ! We start the festivities with a few slices of this old-fashioned sour cream pound cake. Once you’ve eaten this cake, you’ll also want our vanilla pound cake, pistachio pound cake and cranberry orange pound cake!
Our favorite sour cream pound cake.
It’s a family recipe from my husband’s side of the family, and it’s a recipe I absolutely love! My mother-in-law makes this pound cake all the time… and for good reason! It has a beautiful sweet golden crust, and it’s soft but dense on the inside. And the mix of vanilla and almond flavors is to die for!
And if you’re curious as to why it’s called a pound cake (because I always thought it was a funny name for a cake!), it’s because it was made with one pound of flour, one pound of sugar, one pound of eggs and one pound of butter! No wonder I LOVE this cake so much 😉
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Total duration: 1 hour 45 minutes
Category : Dessert
Yield: 12 servings
A lady gave this recipe to my mother in 1953 and it has been a family favorite ever since.
Ingredients
3 cups of sugar
1 cup of butter
6 eggs, separated
2 teaspoons of vanilla
1 tablespoon of fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sieve before measuring
1/4 teaspoon baking soda
1/4 teaspoon of salt
Instructions
Cream the sugar and butter, add the egg yolks one by one, and beat well after each addition. Mix the vanilla, lemon juice and fresh cream.
In another bowl, sift the flour, salt and soda. Add the sifted dry ingredients to the dough; beat well. In another bowl, beat egg whites until stiff peaks form.
Beat the egg whites into the cake batter. Pour into a greased and floured tubular pan and bake at 300° for about 1.5 hours or until the cake is ready.