Sour Cream Pound Cake

Gather the cake ingredients.

Heat the oven to 350 F. Generously grease and flour a flat bottom tube cake pan or Bundt cake pan.

Cream together granulated sugar and 1 cup of butter in a mixing bowl with an electric mixer, for about 4 minutes, or until very light and fluffy.

Add the egg yolks, one at a time, beating after each addition just until blended into the creamed mixture.

Blend in the vanilla and sour cream until blended.

Whisk together the flour, salt, and baking soda in a separate bowl.

Add the dry ingredients to batter; beat until blended.

Beat the egg whites in another bowl—preferably stainless steel or glass—until almost stiff peaks form.

Fold the beaten egg whites gently into the cake batter.

Pour into a greased and floured tube pan or Bundt cake pan.

Bake in preheated oven for about 1 1/2 hours or until cake tests done.

Cool cake in the pan on a rack for 10 to 15 minutes.

Invert the pan carefully onto a rack. If using a flat-bottom tube pan, invert the cake onto the rack and then invert it onto another rack.

Gather the glaze ingredients.

Beat the 2 tablespoons of softened butter with 1 cup of confectioners' sugar in a medium bowl with an electric mixer on medium speed.

Beat in 1 teaspoon of vanilla and then beat in 1 to 2 tablespoons of milk or hot water, or enough to make a thin icing.

Drizzle the icing over the cooled cake. Slice and serve.