Sour Cream Pound Cake, Biscocho de Crema Agria
3 cgranulated white sugar
6 largeeggs seperated, yolks in one bowl whites in another bowl
1 csour cream
3 call-purpose white flour, sift before measuring
1/4 tspbaking soda
1 tsplemon zest
How to Make Sour Cream Pound Cake, Biscocho de Crema Agria
- Cream together sugar and butter, add the egg yolks one at a time, beat well after each addition, Blend in vanilla, sour cream, and lemon zest. Set aside.
- Into a seperate bowl, sift flour, salt, and baking soda together. Add sifted dry ingredients to batter; beat well. In a seperate bowl, beat the egg whites untill stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300 degrees for about 1 1/2 hours or until cake tests done.
- After baking take out and let cool. Unmold into a cake dish and sprinkle with powdered sugar. Enjoy