Embrace the charm of yesteryear with this Old-Fashioned Sour Cream Pound Cake. This versatile and easy-to-bake recipe is a testament to the enduring and timeless popularity of classic desserts. With just a few basic pantry ingredients and 90 minutes of baking time, create this super moist and delightfully delicious cake.
Sift together the all-purpose flour, baking soda and salt in a bowl. Whisk together and set aside.
In a bowl of the stand mixer, beat the butter until it turns pale in color.
Add sugar and beat for 4 - 5 minutes at medium speed until creamy and fluffy. Scrap the sides and beat again.
Add in the vanilla extract and egg yolks, one by one, and mix until well incorporated.
Pour in the sour cream and mix until incorporated.
Add in the dry ingredients and fold until just mixed.
Take a clean bowl and beat the egg whites until stiff peaks form.
Fold in the egg whites to the batter.
Spray the bundt pan with baking spray and pour in the batter. Place the bundt pan in the middle rack of the oven.
Check at 80 minutes with a wooden skewer inserted in the cake comes out clean.
Cool the cake for 30 minutes before taking it out. Place it on the wire rack and pour the lemon glaze.
Lemon Glaze (Optional)
Sift the icing sugar in a bowl and add lemon juice to it until a smooth consistency glaze.
Notes
To avoid over-baking, remove the cake from the oven as soon as it's done. Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Avoid Gluten development as over-mixing activates the gluten strands in the flour, leading to a tough and dense crumb. Imagine tiny, elastic bands tightening up, squeezing out the air and moisture that make your cake so delightful.
To ensure easy release from deep Bundt cake pans, grease them with baking spray just before putting the cake in the oven. Avoid greasing the pan beforehand, as this may cause the spray to collect in the bottom of the pan. You may also grease the pan using the old method of applying oil and flour to the pan.