Gallagher Kitchen

Judy's Delightful Sour Cream Pound Cake 🍰🥛

Indulge in the rich, buttery goodness of this classic pound cake! Its moist texture and golden brown crust make it a perfect treat for any occasion, from afternoon tea to celebrations. The addition of sour cream gives it a unique flavor and keeps it wonderfully moist. Dust it with powdered sugar for a touch of sweetness—your friends and family will be asking for seconds! Pair it with fresh berries for an extra special dessert. 🍓✨

Ingredients

For the cake

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a tube pan generously.

  2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

  3. Add the egg yolks one at a time, mixing well after each addition.

🥄 Separate the eggs carefully! Adding even a little bit of yolk to the whites can prevent them from whipping up nicely.

  1. In another bowl, whisk together the baking soda and sifted flour.

  2. Gradually add the dry mixture to the creamed mixture, alternating with the sour cream. Mix until just combined.

  3. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them.

  4. Pour the batter into the prepared tube pan and smooth the top.

  5. Bake for 1.5 hours or until a toothpick inserted into the center comes out clean.

⏲️ Baking times may vary depending on your oven, so check for doneness a few minutes before the time is up.

  1. Once baked, let the cake cool in the pan for 15 minutes before removing it.

  2. After cooling completely, dust with powdered sugar if desired, and serve!

Tips & Variations

Enjoy this rich, homemade sour cream pound cake that will surely become a family favorite! 🎉🍰

All Revisions

ocr Sure! Here’s the text from the image: --- **SOUR CREAM POUND CAKE** 1 cup butter 3 cups sugar 6 eggs, separated ¼ tsp. soda 3 cups sifted flour (cake flour may be used) ½ pint sour cream Cream butter and sugar thoroughly; add egg yolks one at a time. Add soda to flour. Add alternately flour and sour cream to cream mixture. Beat egg whites until stiff and fold in. Bake in tube pan which has been greased and floured for 1½ hours at 300°. Needs no flavoring; should have nice brown crust. May sift powdered sugar on top when cooled. Let stand 15 minutes before removing from pan. Judy Johnson --- Let me know if you need anything else!
llm # Judy's Delightful Sour Cream Pound Cake 🍰🥛 Indulge in the rich, buttery goodness of this classic pound cake! Its moist texture and golden brown crust make it a perfect treat for any occasion, from afternoon tea to celebrations. The addition of sour cream gives it a unique flavor and keeps it wonderfully moist. Dust it with powdered sugar for a touch of sweetness—your friends and family will be asking for seconds! Pair it with fresh berries for an extra special dessert. 🍓✨ ## Ingredients ### For the cake - 1 cup butter, softened - 3 cups sugar - 6 eggs, separated - ¼ teaspoon baking soda - 3 cups sifted flour (cake flour may be used for a lighter texture) - ½ pint sour cream ## Instructions 1. Preheat your oven to 300°F (150°C). Grease and flour a tube pan generously. 2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. 3. Add the egg yolks one at a time, mixing well after each addition. > 🥄 Separate the eggs carefully! Adding even a little bit of yolk to the whites can prevent them from whipping up nicely. 4. In another bowl, whisk together the baking soda and sifted flour. 5. Gradually add the dry mixture to the creamed mixture, alternating with the sour cream. Mix until just combined. 6. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them. 7. Pour the batter into the prepared tube pan and smooth the top. 8. Bake for 1.5 hours or until a toothpick inserted into the center comes out clean. > ⏲️ Baking times may vary depending on your oven, so check for doneness a few minutes before the time is up. 9. Once baked, let the cake cool in the pan for 15 minutes before removing it. 10. After cooling completely, dust with powdered sugar if desired, and serve! ## Tips & Variations - **Storage**: Keep the cake in an airtight container at room temperature for up to a week. It also freezes well if you want to save some for later! ❄️ - **Flavor Enhancements**: Add a teaspoon of vanilla extract for added flavor, or incorporate lemon zest for a refreshing twist. - **Add-ins**: Toss in chocolate chips or nuts for a delightful surprise in every slice! - **Gluten-Free Version**: Substitute the regular flour with a gluten-free flour blend, and adjust the liquid slightly if needed. Enjoy this rich, homemade sour cream pound cake that will surely become a family favorite! 🎉🍰
name Judy's Sour Cream Pound Cake

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