Sour Cream Poundcake

8 tbsp. butter, softened
3 cups sugar
6 egg yolks
3 cups all purpose flour
1/4 tsp. baking soda
1 cup sour cream
1 tsp. vanilla extract
6 egg whites, stiffly beaten

Directions:

Cream the butter with the sugar, then, one at a time, beat in the egg yolks.

Sift the baking soda with the flour, then, alternating with the sour cream, add it to the creamed mixture. Stir in the vanilla extract.

Carefully fold the egg whites into the batter.

Pour the batter into a buttered and floured (4 by 9 inch) loaf pan and bake in a preheated 325 F. oven for one hour and 15 minutes, or until the top is lightly browned and feels springy when pressed.

Comments from olga :

Southern Railway Ladies Club Cookbook

User Reviews:

This is a wonderful recipe. I made one and within the week my husband asked me to make another one! The loaf pan dimensions are off though. I used a 9 x 5 and it overflowed everywhere the first time. It is too much batter for 1 loaf pan but not enough for 2 at that size.

submitted by boatgirl on December 02, 2007

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