From Our Kitchen - Sour Cream Pound Cake

My entire life I can remember my mom making pound cake. Her mom made pound cake; she makes pound cake. It is one of her go-to desserts to bring to family get-togethers or church events. Pound cake is pretty much a staple at any Southern dessert table, and my mom's doesn't let anyone down. Just one piece is often not enough.  Don't worry about needing ice cream, or strawberries, or anything else to go with this cake. It's perfect just the way it is. (That is most likely due to the quantity of butter and sugar... but we won't think about that too hard.)  My mom gave be a beautiful bundt pan for Christmas, and I figured it would be appropriate to break it in with her best recipe! Plus, a good Southern woman should know how to make one, after all.

Click HERE for the printable recipe.

First, you will want to preheat your oven to 275 degrees. Low and slow for this deliciously moist cake. Also, grease and flour your bundt pan. I used a generic version of Baker's Joy, which is an oil spray that has flour in it. I chose this method because my pan it nonstick; it might be best to actually grease and flour other pans to be safe and avoid any sticking.

Separate your eggs, and set each aside.  (I put my whites into my stand mixer's bowl, because those will be used first.)

Sift your flour and baking soda together in a bowl, and set aside as well.

Add a pinch of salt to the egg whites and beat (with the whisk attachment) until stiff peaks form, then set these aside.  I was so excited about this part, because I have never down this before. (I still would like to conquer making and baking a meringue.)

(Check out this adorable apron, handmade by my wonderful mother-in-law! Her stitching is perfect!)

Next, cream the butter, sugar, and vanilla together until well blended.

Then add one egg yolk at a time, mixing well after each. You will see the mixture begin to turn it's classic bright yellow.

After your egg yolks have all been added and mixed, your will have a nice, thick batter.

Next, fold your egg whites into the mixture.  This part made me a little nervous. I didn't want to undo all the fluffing I did to my egg whites.  To do this, add 1/4 to 1/3 of the whites to the batter, cut down the middle of the bowl with your spatula, scraping underneath the whites, scoop through the batter, up the side of the bowl, and dump batter up and over the whites in the center of the bowl. Turn the bowl and continue until the whites somewhat incorporated. Add another portion of the whites and continue folding; repeat until all are incorporated.
(Apparently I was so concerned about this step I didn't stop to take a picture.)

Now you are ready to fill your pan and bake. The batter is still fairly thick, so I evened out the top with my spatula.

Now you wait. With grand anticipation. Because sweet, buttery glory is on its way.
After and hour and a half, check with a toothpick to see if it's cooked through. Let it cool ~30 minutes in the pan, then flip and remove it. Cool the cake on a rack.  Try to resist the urge to eat it while it's still burning hot.
Now, the very best part is the crumbly top that crackles as the cake rises while it cooks. If you are planning to put this on a cake stand, I suggest you leave this part and do not cut it off to make it perfectly even, as you might layer cakes. Unless you want to keep the best part for yourself. In that case I wouldn't judge you too much.  ;)

And there you have it! Mix, bake, eat, and enjoy!