Sour Cream Pound Cake - cooking recipe

Ingredients

3 c. sifted cake flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. margarine
1/2 c. shortening
3 c. sugar
5 eggs, separated
1 c. sour cream
1 tsp. vanilla
1 tsp. lemon extract

Preparation

Sift together cake flour, baking soda, baking powder and salt; set aside.
Cream margarine and shortening until smooth.
Add sugar gradually, beating well.
Add egg yolks, one at a time and continue beating until very creamy.
Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with dry ingredients, stirring until well blended after each addition.
Add flavoring and beat egg whites until they hold stiff peaks.
Add 1/3 at a time and carefully fold into batter.
Spoon batter into a greased and floured 10-inch tube pan and bake in a 325\u00b0 oven for about 1 1/2 hours (top will be brown and crusty). Cool in pan for 10 minutes.
Remove from pan and finish cooling. Let stand overnight to enhance flavor.