Kitchen Moxy

This is a dense pound cake crafted with a rich blend of ingredients. This variation incorporates sour cream and beaten egg whites, which contribute to its moistness and subtle tanginess, enhancing the overall taste experience. The use of sour cream not only adds a creamy richness but also helps in tenderizing the crumb, resulting in a dense yet soft texture that melts in the mouth. Beaten egg whites, on the other hand, introduce air into the batter, providing structure and stability without compromising the cake’s substantial density. This combination ensures the cake remains moist and flavorful, with a fine crumb that is ideal for pairing with fresh fruits, whipped cream, or a dusting of powdered sugar.

Ingredients

• ½ pound of butter (2 sticks)
• 3 cups granulated sugar
• 1 cup sour cream
• 6 large eggs – separated
• 3 cups of all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• ½ teaspoon almond or coconut extract

Process

1. Preheat oven to 300°F.
2. Grease and flour a 9- or 10-inch tube pan.
3. Separate the egg yolks from the whites and put the whites aside.
4. In a mixer bowl, cream the sugar and butter until fluffy and white.
5. Add egg yolks, one at a time, beating well after each addition.
6. Add sour cream, mix thoroughly.
7. Add flavorings.
8. The flour is added in two parts: add the first cup to this sour cream mixture.  (The remaining amount with the baking soda and salt is added later).
9. In a clean bowl, beat egg whites until stiff peaks form (do not over-beat).
10. Fold egg whites into the sour cream mixture.
11. Lastly, stir in remaining dry ingredients (flour, baking soda, salt).
12. Turn into a greased tube pan.
13. Bake 1 to 1-1/2 hours (or more) until a pick inserted comes out clean.