Sour Cream PoundCake

From my Aunt Gail. So simple, so yummy!!


Sour Cream Pound Cake
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3 cups sugar
3 cups all-purpose flour
6 eggs, seperated
1/4 tsp. baking soda
1 cup (8 oz.) sour cream
1 tbsp. vanilla extract
1 tbsp. almond extract
1/4 tsp. salt
2 sticks (1 cup) butter, softened (do not use margarine)

Preheat oven to 325 degrees. Beat egg whites in small bowl until stiff. Set aside. Combine flour, baking soda, and salt in small bowl. Set aside. Cream butter and sugar together for 4 minutes in large bowl. Add in one egg yolk at a time. Blend in sour cream and flour mixture. Beat until well blended. Fold beaten egg whites into mixture. Pour into greased and floured 12-cup tube or bundt pan. Bake 55-70 minutes or until knife inserted into center comes out clean. Cool and release from pan. Serve alone or with ice cream or fruit. Store in fridge for 2-3 days. Makes 12 servings.