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Sour Cream Pound Cake

Source of Recipe


Mrs. Cecil Higginbotham to Jean Mizell



List of Ingredients



• 3 cups sugar
  
• 1/4 lb. butter
  
• 1/4 lb. margerine
  
• 6 eggs, separated
  
• 1 cup regular sour cream or lowfat
  
• 1 T. vanilla and lemon flavoring, mixed
  
• 3 cups plain flour
  
• 1/4 t. baking soda
  






Instructions



1. Preheat oven at 300º. Grease and flour tube cake or bundt pan.
   
   
2. First, beat egg whites until of medium consistency, not stiff, and place in separate bowl.
   
   
3. In large mixer bowl, cream butter, margarine and sugar until light and fluffy.
   
   
4. Add sour cream, flavorings and egg yolks, beating until light and fluffy.
   
   
5. Sift dry ingredients 3 times and fold in slowly.
   
   
6. Add beaten egg whites, folding in very slowly on low until just blended.
   
   
7. Pour into tube cake pan and bake about 1-1/2 hours. (Bundt cake pan gets done faster). Isert toothpick and if it comes out clean cake is done.
   
   
8. Lay tinfoil over cake and cool before frosting with Confectioners Sugar Glaze Icing recipe.