Southern Sour Cream Poundcake
Ingredients:
3 cups sugar
3 sticks butter, softened
3 cups flour
½ t. salt
½ t. baking soda
6 eggs, separated
1 t. vanilla
1 t. lemon juice
1 cup sour cream
Powdered sugar for dusting
Instructions:
In a large bowl, cream butter and sugar together until fluffy. Add the sour cream and egg yolks on at a time beating well after each. Slowly add the flour, salt and baking soda to the wet ingredients, stir to combine all. Add vanilla and lemon juice. In another bowl, beat egg whites until stiff peaks form. Gently fold whites into batter. Pour cake mix into a greased bundt pan and put in a cold oven. Turn oven to 325 degrees and bake for 1 ½ hours- DO NOT OPEN OVEN WHILE BAKING! Remove cake and dust with powdered sugar and drizzle each slice with mocha ganache.
