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Sour Cream Pound Cake
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1/2 lb. butter, softened
3 c. sugar
6 egg yolks, beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites, stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract
Cream butter and sugar; add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10-inch greased and lightly floured tube or bundt pan. Bake at 300 degrees for 1 1/2 hours. Yield: one 10 inch cake.
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