Sour Cream Pound Cake

1. 1

   Whip egg whites until stiff but not dry.

2. 2

   Add 1/8 teaspoon salt and put in refrigerator until remainder of cake is mixed. Sift sugar and cream it with butter until light and creamy.

3. 3

   Sift flour, then resift with baking powder, salt and soda.

4. 4

   Add dry ingredients in 3 parts to the butter mixture alternately with thirds of the sour cream.

5. 5

   Beat batter until smooth after each addition.

6. 6

   Beat in flavoring.

7. 7

   Fold in egg whites.

8. 8

   Bake in moderate oven at 325u00b0 for 1 hour or until done.

* Per serving · 4 servings · Values may vary.

No additional tips available.