Sour Cream Pound Cake - cooking recipe

Ingredients

3 cups sugar
2 sticks butter or margarine
6 eggs, separated
3 cups all-purpose flour, sifted
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons butter flavoring
1 teaspoon lemon extract

Preparation

Bring butter, eggs and sour cream to room temperature.\tPreheat oven to 350 degrees.
Grease and lightly flour a 10-inch tube pan or bundt pan and set aside.
Cream butter and sugar until very smooth and creamy.\tAdd egg yolks, one at a time, beating well after each addition.
Sift flour three times.
Add baking soda to sour cream to sugar mixture, blending well, add all flavorings. Beat egg whites until stiff; fold gently into mixture.
Pour batter into prepared pan and bake for 1 1/4 to 1 1/2 hours or until cake tests done.
Cool in pan on rack for 15 minutes.