Mrs. Glen'S Sour Cream Pound Cake

• 1 c. (2 sticks) butter, softened
• 3 c. sugar
• 6 eggs, separated
• 1 tsp. lemon extract
• 1 tsp. vanilla
• 1/4 tsp. baking soda
• 1 c. dairy sour cream
• 3 1/3 c. sifted all-purpose flour

1. Grease and flour a 10 x 4-inch angel cake tube pan.
2. Preheat oven to 325u0b0.
3. Beat butter and 2 1/2 cups of the sugar in a large bowl with electric mixer until well blended.
4. Add egg yolks, one at a time, and continue beating until mixture is creamy-light; add lemon extract and vanilla.
5. Beat egg whites in a medium-size bowl until foamy white.
6. Add remaining 1/2 cup sugar, one tablespoon at a time, beating until mixture forms soft glossy peaks.
7. Stir baking soda into sour cream.
8. Add flour alternately with sour cream mixture to butter mixture, blending well after each addition.
9. Fold in beaten egg white mixture until no streaks of white remain.
10. Pour into prepared pan.
11. Bake in a slow oven (350u0b0) for 1 hour and 30 minutes until cake tester or wooden pick inserted near center comes out clean.
12. Cool in pan on wire rack 10 minutes.
13. Loosen around edge and tube; remove from pan.
14. Cool completely.

butter, sugar, eggs, lemon extract, vanilla, baking soda, sour cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751360 (may not work)