Sour Cream Pound Cake

• 1/2 lb. butter or margarine
• 6 eggs, separated
• 3 c. plain flour
• 1/4 tsp. baking soda
• 3 c. sugar
• 1 tsp. almond flavoring
• 1/2 pt. sour cream
• 1/8 tsp. salt

1. Cream butter and sugar thoroughly.
2. (Reserve 1/3 cup sugar to beat with egg whites.)
3. Add flavoring.
4. Blend egg yolks, one at a time, beating well after each addition.
5. Sift flour, soda and salt together and add to creamed mixture alternately with sour cream. Fold in egg whites beaten to soft peaks with the reserved sugar. Bake in a 350u0b0 oven for 1 hour and 15 minutes in a Bundt pan or tube pan (or you can use several loaf pans).
6. Cool 30 minutes in pan before turning out.
7. This cake is better about four days old and can be stored in the freezer for several weeks.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384160 (may not work)