Mom’s sour cream pound cake

My floor in the building where I work does a weekly cookie hour where one person brings some sort of dessert and we all take a break to chat and eat delicious baked goods. My co-workers and I make a big deal out of cookie hour and often do a practice round the weekend before to perfect our recipes. I was having a very hectic weekend and week, so I needed to make something I’d made before that didn’t require a lot of steps or a lot of ingredients. That’s where my Mom’s sour cream pound cake recipe came in. It uses ingredients that a lot of people already have in their pantry – eggs, flour, butter, sugar. The only ingredient you may have to go out to get is the sour cream.

This pound cake is so simple but so tasty. It’s incredibly moist but has this incredible crunchy top. It’s perfect for cookie hour, a picnic, or any celebration. You can serve it with homemade whipped cream and strawberries. IMG_9736IMG_9737

Mom’s sour cream pound cake

Prep time: 30 minutes 
Cook time: 1.5 hours 
Serves: 10-12

1 cup salted butter, softened
3 cups sugar
6 eggs, separated
1/4 tsp. baking soda
3 cups sifted flour
1 1/2 cups sour cream

Preheat the oven to 325 F. Butter and flour a pound cake pan.

Sift the flour and baking soda together.

In the bowl of a stand mixer, cream the butter until fluffy on medium-high speed, about 3-5 minutes. Add the sugar and keep beating for another 3 minutes. Add the egg yolks, one at a time, waiting for the yolk to be incorporated before adding the next. Alternate adding the flour and sour cream until combined. Transfer to a large bowl and clean the mixer bowl. Add the egg whites and whip to soft peaks. Gently fold the egg whites into the batter until just incorporated.

Evenly distribute around the pan. You will need to turn the pan while pouring in the batter.

Bake  at 325 for 1.5 hours or until the top is toasty brown and a tooth pick inserted comes out clean.

Serve alone or topped with whipped cream and strawberries.

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