I love a good pound cake, and the sour cream in this recipe really keeps the cake moist and the crumb is
Sour Cream Pound Cake:
2 sticks butter
3 c. Sugar
1 1/4 c. Sour Cream
3 c. Plain Flour
1/4 tsp Baking Soda
1/4 tsp Salt
Cream butter and sugar. Add eggs 1 at a time on low speed until just mixed. Add flour, baking soda, and salt and mix on low speed until combined. Add sour cream and mix gently. The key is to not mix at a high speed or for too long as it will produce a tough crumb.
Pour into greased Bundt or similar pan and bake at 325 for 1 hr. Check to see if it's done by inserting a toothpick. Your toothpick should come out sticky. Continue cooking for 5 min increments if cake is not done as ovens vary. TIP: Do not cook it until the toothpick comes out clean like most regular cakes as your pound cake will end up being over cooked and dry.
2 large egg whites
1 1/2 c. Sugar
1/3 c. Cold Water
1/4 tsp Cream of Tartar OR 1 tsp corn syrup
1 tsp Vanilla Extract
Set up double boiler on stove and bring to a boil. Combine all ingredients except vanilla in your bowl and mix on high 1-2 mins with a hand mixer until mixture is well combined and frothy. Place bowl into the double boiler and continue mixing on high for 7-8 mins. Mixture will start turning opaque as it cooks and mild peaks will start to form. When icing is ready take the mixture off the heat and stir in your vanilla. Icing is ready to go on your cake.
You can store the icing at room temperature for 1 day and it needs to be refrigerated after that. Watch me make it!
This cake is perfect for holidays, birthdays, or any special occasion.