Vintage Sour Cream Pound Cake With Raspberry Sauce
Miz Helen's Kitchen
Ingredients
3 cups sugar
1 cup butter, softened
6 eggs, separated
2 teaspoons vanilla
1-1/2 tablespoons lemon juice
Zest of 1 lemon
1 cup sour cream
3 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
baking spray
Directions
In a mixing bowl, cream the sugar and butter until it it very creamy.
Separate the yolks from the white's putting the whites into a separate mixing bowl.
Add the yolks one at a time beating after each addition.
While the mixer is running, add the vanilla, lemon juice and the sour cream, beat until well blended.
In a medium mixing bowl, sift together the flour, salt and soda.
Add the dry ingredients into the batter and beat until incorporated.
Beat the egg whites to soft peaks.
Fold the beaten egg whites into the cake batter.
Spray a tube pan with a flour and oil baking spray.
Pour the batter into the tube pan and bake at 300 degrees for 1-1/2 hours.
Remove from the oven and let cool on a rack for 10 minutes, then remove from pan.
Raspberry Sauce
Ingredients
1 cup Raspberry Jam
1-1/2 cups fresh Raspberries
1/4 cup water
Directions
Pour the Raspberry Jam, and water into a saucepan. Heat the mixture until the jam is melted and a sauce consistency.
Stir in 1 cup of the fresh Raspberries and cook the mixture on medium heat for 5 minutes.
Remove from the heat and let cool before serving.
Use the remaining Raspberries to garnish the sauce.
Enjoy!