Old-Fashioned Sour Cream Pound Cake

1. Preheat & Prepare: Preheat oven to 300°F (150°C). Grease and flour a tube or Bundt pan thoroughly.
2. Cream Butter & Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add Egg Yolks: Beat in egg yolks one at a time, mixing well after each addition.
4. Add Flavorings: Stir in vanilla extract, fresh lemon juice, and sour cream.
5. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this mixture to the batter, mixing until well combined.
6. Beat Egg Whites: In another bowl, beat the egg whites until stiff peaks form.
7. Fold In Whites: Gently fold the beaten egg whites into the cake batter until no streaks remain.
8. Bake: Pour the batter into the prepared pan. Bake at 300°F (150°C) for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool & Serve: Let the cake cool for 10 minutes in the pan, then remove and cool completely on a wire rack. Serve plain or with a glaze, if desired.

Tips & Variations

• Add a glaze: Mix 1 cup powdered sugar with 2 tablespoons lemon juice for a simple lemon glaze.
• Texture tip: Sift the flour twice for an even lighter crumb.
• Flavor twist: Replace lemon juice with almond extract for a new take on a classic.
• Storage: Keeps moist for up to 5 days covered at room temperature, or freeze up to 3 months.