Mary Larimer's Sour Cream Pound Cake - Pound Cake

1. 1

   Preheat oven to 300 degrees (150 C.).

2. 2

   Sift flour, soda and salt together 3 times, and sit aside.

3. 3

   In a separate mixing bowl and using an electric mixer, cream the butter and sugar together throughly.

4. 4

   Then to the butter mixture start adding the egg yolks one at a time, beat well after each addition, then add the sour cream and mix well.

5. 5

   Then start adding the flour mixture to the butter mixture until well blended.

6. 6

   In a separate mixing bowl, beat the egg whites until stiff and then gently but throughly fold the egg whites into the cake batter, using a wood spoon or spatula.

7. 7

   Pour batter into a greased and floured tube or bundt pan.

8. 8

   Bake at 300 degrees (150 C.) for 1 1/2 hours.

9. 9

   There is no flavoring added, it needs none.

10. 10

    It should come out with a nice brown crust on top.

11. 11

    Mary says it is important to turn the cake out of the pan immediately on taking it out of the oven.

12. 12

    I turn it out on a wire cooling rack, then after cooled I put it on the serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.