Best Old Fashioned Sour Cream Pound Cake

Instructions:

1. Preheat & Prep:

   • Preheat oven to 300°F (150°C).

   • Grease and flour a 10-inch tube pan or Bundt pan and set aside.

2. Cream Butter & Sugar:

   • In a large mixing bowl, beat the butter and sugar together until light and fluffy.

3. Add Egg Yolks:

   • One at a time, mix in the egg yolks, beating well after each addition.

4. Incorporate Wet Ingredients:

   • Stir in the vanilla extract, lemon juice, and sour cream until smooth.

5. Combine Dry Ingredients:

   • In a separate bowl, whisk together the flour, baking soda, and salt.

   • Gradually add the dry ingredients to the wet batter, mixing just until combined.

6. Whip Egg Whites:

   • In another clean bowl, beat the egg whites until stiff peaks form.

7. Fold in Egg Whites:

   • Gently fold the whipped egg whites into the batter until fully incorporated.

8. Bake:

   • Pour the batter into the prepared pan and smooth the top.

   • Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool & Serve:

   • Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

   • Serve plain, dusted with powdered sugar, or with your favorite toppings.

Enjoy this timeless, buttery-sweet pound cake—a true classic that never goes out of style! 🍰