Lovely pound cake. I often substitute yoghurt for sour cream with no apparent problems. Also, sugar can even be cut back by 1/4 of a cup. Thanks for a lovely simple poundcake recipe.Suggest to others that it is better made exactly as written (e.g. beating egg whites separately.
I did not do Step 6 and 7. So instead of separating the egg yolk from the egg whites...I just put the whole egg and mixed with the wet ingredients. Turned out fine. Smelled wonderful and tasted like poundcake. =)
This is an easy recipe that goes together fairly fast and results in a wonderful pound cake. Chef Chun has already lightened it up for us without affecting the taste of the cake! And the tast is delicious! Three generations ate it at my house and loved it! Thanks for sharing your recipe with us Chun!