Here is my tried and true recipe and believe me, you will have requests to make it again! The secret is that the egg whites are whipped until they are fluffy and then folded in at the end! Oh, and don't worry, you will not taste the buttermilk or sour cream after it is baked they just add delicious moisture.
Sour Cream ~ Buttermilk Pound Cake
1 cup of sweet cream butter
3 cups of sugar
6 eggs, separated
1 tsp. real vanilla
1/4 tsp. baking soda
1/4 tsp. salt
3 cups plain flour
1/2 cup of buttermilk
1/2 cup of sour cream
Preheat oven to 325 degrees and coat tube pan thickly with shortening and dust with flour.
Cream the butter and sugar until smooth. Add egg yolks and vanilla. In a separate bowl add flour, soda and salt. Stir until well blended. Put aside. In another small bowl add sour cream and buttermilk. Stir these until well blended.
Start your mixer back up and add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/3 of the flour mixture, then the other 1/2 of the buttermilk mixture and lastly add the remaining 1/3 of the flour. For some reason you have to add these in this order for it to turn out correctly.
I then clean my beaters with soap and water so no butter remains on them and in a smaller bowl beat the egg whites until they are fluffy and pretty stiff.
At this point, fold the egg whites into the cake batter but not too roughly so as not to remove the fluff.
Pour into tube pan, gently drop bottom of pan onto counter to remove any air bubbles and then slide into your preheated oven.
My recipe says to bake for one hour but I start checking it at 45 min. Ovens cook so differently. Let cool about 15 min, and turn out onto cake plate. Another secret of mine with the wedding cakes was that I would turn out the layer onto saran wrap and wrap immediately in it then I would wrap it with heavy duty aluminum foil, place on a pizza pan and place it in the freezer. All the moisture goes back into the cake and the texture is wonderful.
Enjoy with your wonderful family!