Old-fashioned Sour Cream Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 3 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 cup Sour cream

Found on stlcooks.com

Ingredients

• 3 cups sugar
• 1 cup butter
• 6 eggs, separated
• 2 teaspoons vanilla
• 1 tablespoon fresh lemon juice
• 1 cup sour cream
• 3 cups all-purpose flour, sift before measuring
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions

• Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
• Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
• Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.