Vintage Sour Cream Pound Cake With Raspberry Sauce

A slice of this vintage sour cream pound cake recipe is the most moist slice of cake that you would every want. I am topping each slice with a nice raspberry sauce making it a very special dessert. Our family vintage recipe came from my Mothers recipe notes, she loved a great pound cake and this one was one of her favorites and one of mine. The raspberry sauce can be served drizzled on top of the cake, it is just delicious!

Let's Make This Vintage Sour Cream Cake

Starting With

The Thick Batter and Fluffy Egg Whites

Fold The Egg Whites Into The Batter

Pour The Batter Into The Tube Pan

Bake and Cool

The Recipe For Vintage Sour Cream Pound Cake With Raspberry Sauce

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! 

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Vintage Cake Plate and Cover

I Am Serving This Vintage Cake In Our Vintage Cake Plate and Cover

The Cake Plate and Cover Belonged To My Husbands Mother

She Always Had It Sitting On The Table With A Delicious Cake

For All The Family and Friends To Enjoy!

The Tablecloth and Centerpiece

The Table Is Set With A Tablecloth That I Made A Number Of Years Ago

The Centerpiece Is A Bread Bowl That I Have Used 

To Make Bread In For Many Years

I Filled The Bread Bowl With Some Pine Cones 

From Our Trip To Florida and Our Own Yard

 We Are Ready To Serve This Cake!

We Can Serve The Cake Without The Sauce

Or 

Serve It With The Sauce

This Slice Is For YOU!

I sure appreciate you stopping by today and to enjoy this vintage dessert with us. We love having friends at our table and always look forward to your visits. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

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