Sour Cream Southern Pound Cake - cooking recipe

Ingredients

1 c. butter or margarine, softened
3 c. sugar
3 c. sifted cake flour
1/4 tsp. baking soda
6 large eggs, separated
1 (8 oz.) carton sour cream
1 tsp. vanilla extract

Preparation

Beat egg whites until stiff; set aside.
Beat butter at medium speed with electric mixer.
Gradually add sugar, beating at medium speed for 5 to 7 minutes.
Combine cake flour and baking soda; add to butter mixture, one cup at a time.
(Batter will be thick.) Add egg yolks to batter and mix well.
Stir in sour cream and vanilla.
Stir in beaten egg whites.
Spoon batter into a greased and floured Bundt pan.
Bake at 300\u00b0 for 2 hours or until a wooden pick inserted in center of cake comes out clean.
Cool in pan for 10 minutes, then remove from pan and cool completely.