Nothing beats the rich, buttery flavor of this old fashioned sour cream pound cake! It's delicious on its own or topped with ice cream, whipped cream and fresh berries!
1cupunsalted butter(2 sticks), room temperature
2tspvanillaor vanilla bean paste
Preheat oven to 300 degrees. Spray and sugar (I use about 1 tbsp of granulated sugar, however this is optional) a large bundt pan set aside.
In the bowl of a stand mixer cream the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla and almond extract, then add the egg yolks one at a time, mixing after each addition.
In a medium mixing bowl whisk together the flour, salt and baking soda, then with mixing speed on low alternate adding the dry ingredients and sour cream.
In a medium mixing bowl whip the egg whites until stiff peaks form. Gently fold in the egg whites using a large spatula. Pour into the prepared pan and place in the oven to bake for 1 hour or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool for 15 minutes before inverting onto a cake stand or plate. If you skipped the granulated sugar in the pan, you can dust the top of the cooled cake with powdered sugar.
-If you don't own a large classic bundt pan, you can divide the batter between 2 (9x5) loaf pans and bake them for approximately 45-55 minutes.