Margaret Bailey'S Sour Cream Pound Cake

• 6 eggs
• 2 sticks butter
• 1 c. sour cream
• 3 c. sugar
• 3 c. cake flour
• 1 tsp. vanilla flavoring
• 1 tsp. almond flavoring
• 1/4 tsp. baking soda
• 1/8 tsp. baking powder
• 1/4 tsp. salt

1. Sift together the flour, salt, soda and baking powder. Separate eggs.
2. Cream the butter.
3. Add sugar.
4. Cream well in a large bowl until light, then add egg yolks and beat again.
5. Add flour alternately with sour cream.
6. Beat egg whites until stiff. Fold into the mixture by hand.
7. Add flavorings.
8. Bake at 300u0b0 for about 1 hour and 45 minutes if using a tube pan (greased and floured).
9. May be baked in 2 loaf pans.
10. It is better not to cut until the next day after baking.
11. (The cake becomes moist as it ripens.) Freezes well.

eggs, butter, sour cream, sugar, cake flour, vanilla flavoring, almond flavoring, baking soda, baking powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907001 (may not work)