Directions:
- Cream butter and gradually add sugar until light and fluffy.
- Beat in one egg yolk at a time.
- Add vanilla.
- Beat egg whites until stiff but not dry; set aside.
- Measure and sift flour & dry ingredients and add 1/3 at a time, into butter, sugar, egg mixture, alternating between sour cream and flour. After mixture if mixed thoroughly, gently fold in whipped egg whites.
- Pour into a well-greased and lightly floured tube or bundt pan.
- Preheat oven to 325 degrees and Bake for 1 hour or until a cake tester comes out clean.
- Cool and dust with confectionery sugar.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.87 Kcal (1959 kJ) | ||
| Calories from fat | 215.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.96g | 37% | |
|---|---|---|---|
| Cholesterol | 117.63mg | 39% | |
| Sodium | 193.78mg | 8% | |
| Potassium | 57.75mg | 1% | |
| Total Carbs | 58.14g | 19% | |
| Sugars | 29.05g | 116% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 5.39g | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.9mg | 16% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 405.24 Kcal (1697 kJ) | ||
| Calories from fat | 186.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.75g | 37% | |
|---|---|---|---|
| Cholesterol | 101.88mg | 39% | |
| Sodium | 167.84mg | 8% | |
| Potassium | 50.02mg | 1% | |
| Total Carbs | 50.36g | 19% | |
| Sugars | 25.16g | 116% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 4.67g | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.5mg | 16% | |
| Calcium | 32.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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