Jerry's mother, Margaret, used to make this cake regularly. His dad, George loved it and it was usually available for sampling any time we went to their home. It is a very nice texture and flavor. The cake has lots of structure and body, and a yummy brown crust on top. The beaten egg whites are the leavening agent and make it slightly different from other pound cakes. It is excellent served alone, with fruit, chocolate sauce or ice cream. It is lovely on a pedestal cake plate for a party or shower.
You can add lemon zest, or lavender flowers ground up or almond flavoring to change the taste. But our family likes it just like it is, sweet and buttery.
3 cups sugar
2 sticks (1 cup) butter softened
6 eggs, separated, whites beaten to soft peaks
3 cups flour, sifted
1/4 tsp. baking soda
1/2 pint (1 cup) sour cream
1. Cream butter and sugar together until thoroughly mixed and fluffy.
2. Add egg yolks one at a time, beating after each egg on medium speed mixer.
3. Combine flour and soda. Add mixture alternately with sour cream to egg mixture.
4. Beat egg whites to stif peaks and then fold gently into the cake batter.
5. Pour batter into greased and floured tube or bundt pan.
6. Bake at 325 degrees for about 1 1/2 hours or until browned on top and cake tester comes out clean.
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