strawflower posted 05-01-98
Sour Cream Pound Cake
3 cups sifted flour
1/2 teaspoon each:baking soda,salt
1 cup unsalted butter,at room temperature
2 cups sugar
4 large egg yolks
1 tablespoon vanilla
1 cup reduced-fat sour cream
2 teaspoons grated lemon rind
7 large egg whites
1 recipe Pecan Praline Glaze (recipe follows)
Preheat oven to 325 degrees.Butter and flour 10" tube pan. Onto a piece wax paper, sift flour, baking soda, salt.
In large bowl with electric mixer on high, cream butter with sugar till light yellow. Add egg yolks, 1 at a time, beating well after each addition. Blend in vanilla.
Beat in flour mixture, 1/3 at a time, alternating with sour cream and beginning and ending with flour. Stir in lemon rind. In clean medium bowl, with clean beaters and mixer on high, beat 7 egg whites till stiff peaks form. Fold 1/3 of whites into flour, then gently fold in remaining egg white mix.
Spoon batter into pan. Bake 1 hour and 20 minutes or till toothpick inserted into cake comes out clean. Cool in pan on a rack 10 minutes, before turning out onto rack. Drizzle glaze onto cooled cake.
Pecan Praline Glaze:
2 cups firmly-packed light brown sugar
1 stick unsalted butter (DO NOT substitute margarine)
1/3 cup half-and-half or evaporated milk
1/3 cup sifted powdered sugar
1 cup chopped pecans , toasted (to toast: Bake at
350 degrees on an ungreased cookie sheet,
stirring every 3 minutes, for about 15 minutes.)
1 tablespoon vanilla extract
In small heavy saucepan, stir brown sugar, butter, half-and-half or evaporated milk over medium heat 5 minutes or till it comes to a full boil. Boil 3 minutes, then remove from heat and stir in powdered sugar, pecans and vanilla.
Immediately drizzle over top of Sour Cream Pound Cake.