Sour Cream Pound Cake

This pound cake is moist, delicious and a little lighter than your typical pound cake. I like to serve it with a big helping of mixed berries and a dollop of whipped cream, but it can be served with peaches, ice cream or it can stand on its own.

Sour Cream Pound Cake
(10 servings.)

• 5 large eggs, separated
• 1/2 pound butter
• 3 cups sugar
• 3 cups flour
• 1/4 teaspoon soda
• 1 cup sour cream
• 1 teaspoon vanilla

Preheat oven to 325°F.

Sour Cream Pound Cake with Mixed Berries

Beat egg whites to soft peaks and set aside.

Cream butter and sugar together until smooth. Add egg yolks, one at a time, beating after each addition. Sift flour and soda together. Alternately add sifted ingredients and sour cream. Mix well. Gently fold in egg whites until blended. Add vanilla and mix in.

Bake in a greased loaf pan for 1 1/4 hours or until a toothpick inserted in the center comes out clean. Cool on a rack.

Slice and serve with berries or peaches and a dollop of whipped cream.