A lady gave my mom this recipe in 1953 and it’s been a family favorite ever since. You can serve it with caramel sauce, with some fresh berries, or on its own. Some things just can’t be improved, and this is one of them.
Time Preparation : 15 min
Cooking time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Yield: 12 servings
•3 cups of sugar
•1 cup of butter
•6 eggs, separated
•2 teaspoons of vanilla
•1 tablespoon of fresh lemon juice
•1 cup sour cream
•3 cups all-purpose flour, sifted before measuring
•1/4 teaspoon of baking soda
•1/4 teaspoon salt
Mix sugar and butter together, adding egg yolks one at a time; Beat well after each addition. Mix vanilla, lemon juice and sour cream.
In a separate bowl, sift the sifted flour, salt and soda. Add sifted dry ingredients to mixture; And won too. In separate bowl, whisk egg whites to stiff peaks form.
Add the egg whites to the cake mixture. Pour into a greased and floured bowl and bake at 300°F for 1-1/2 hours or until cake tests are done.