ADVERTISEMENT
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
Cream the butter and sugar: In a large mixing bowl, beat together the sugar and softened butter until light and fluffy.
Add egg yolks: One at a time, add the egg yolks to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Add the sour cream: Mix in the sour cream until fully combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Alternate adding dry ingredients and egg whites: Gradually add the dry ingredients to the wet mixture, alternating with the beaten egg whites. Start and finish with the dry ingredients, folding gently to avoid deflating the egg whites.
Bake: Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips:
ADVERTISEMENT
