1 cup sour cream. Old Fashioned Sour Cream Pound Cake 3 cups sugar 1 cup butter 6 eggs, separated 2 teaspoons vanilla 1 tablespoon fresh lemon juice 1 cup sour cream 3 cups all-purpose flour, sift before measuring 1/4 teaspoon baking soda 1/4 teaspoon salt How long to bake sour cream pound cake: Bake approximately 1 hour and 30 minutes. Blend in vanilla, lemon juice and sour cream. 3 cups all-purpose flour (spoon and sweep) 1/4 teaspoon baking soda. In large bowl, cream butter and sugar. For the Cake. A large heavy-duty mixer is the secret to this one-step mixing method. Add vanilla extract and mix well. Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Pour batter into a greased and floured Bundt pan. 1 cup butter (room temperature, 68 F to 72 F) 6 eggs (separated and then brought to room temperature) 1 teaspoon vanilla extract. Add sifted dry ingredients to batter; beat well. Fold egg whites into the cake batter. In a separate bowl, beat the egg whites until stiff peaks form. Add half of the flour mixture, followed by the sour cream, and then the other half of the flour mixture, blending well after each addition. 3 cups granulated sugar. If batter or wet crumbs cling to the tester, continue baking and check every 5 … Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. A large heavy-duty mixer is the secret to this one-step mixing method. Into a separate bowl, sift sifted flour, salt, and soda. After about an hour and twenty minutes, use a skewer, toothpick, or paring knife and insert it in the middle of the cake to see if it is done. Add eggs, one at a time, mixing well after each addition.