Sour Cream Pound Cake

Who doesn't love something sweet occasionally? Grandma absolutely loved pastries and "treat" breads, especially the citrus-containing variety--orange, lemon...it didn't matter. She thought (and I agree) they were refreshing! This one has all that and more. 

Although the recipe is called "Sour Cream Pound Cake," it's actually not a pound cake in that it's not dense or heavy. All the eggs and the sour cream make it very light and airy.  Matter of fact, the batter is like a cloud by the time you pour it into the baking pan! It's more like a lemon bread and so very good. By itself or topped with a dollop of whipped cream or even fresh fruit...yum!

The original recipe called for baking in a "tube," but I used two baking pans (the size of a bread or meatloaf pan). I don't recall that Grandma used a tube either. How ever you bake it, the results are old-fashioned and great! Just like Grandma was!

Sour Cream Pound Cake

3 cups all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

2 sticks butter (room temperature)

3 cups granulated sugar (yes, 3 cups)

6 eggs (room temperature), separated.

1 teaspoon vanilla

1 teaspoon lemon extract

1 cup sour cream

Sift flour, soda, and salt together.  Cream butter and sugar (it will not be totally smooth). Add egg yolks one at a time, beating until creamy. Add flavorings and dry ingredients alternately with sour cream. Beat egg whites in separate bowl, fold in mixture. Place in greased tube pan (or 2 greased baking pans). Bake at 300F for 1 hour 30 minutes. Glaze while hot with lemon glaze.

Lemon Glaze

3/4 cup powdered sugar

Juice of one lemon

Blend well and brush over hot cake.