Sour Cream Pecan Poundcake *(GOOD)*

By carvalhohm

Ingredients

• 1 cup butter or margarine
• 2 3/4 cups sugar
• 6 egg yolks
• 1 teaspoon vanilla
• 1/2 teaspoon lemon extract
• 1/2 teaspoon almond extract (optional)
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 (8 ounce) carton dairy sour cream (1 cup)
• 1 cup chopped pecans
• 6 egg whites

Details

Servings 16

Preparation

Step 1

Grease and flour 10-inch tube pan; set aside. In large mixer bowl thoroughly cream butter or margarine and 2 1/4 cups sugar until light. Add egg yolks, one at a time, beating well after each addition. Add vanilla and lemon and almond extracts; beat until light. Stir together flour and baking soda. Add flour mixture alternately with sour cream to beaten egg yolk mixture, beginning and ending with flour mixture beginning and ending with flour mixture. Stir in chopped pecans.

Wash beaters thoroughly. In a large mixing bowl beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Fold beaten egg whites into cake batter. Turn batter into prepared tube pan.

Bake in 325 degree oven about 8 minutes, or until cake tests done. Cool cake in pan 10 minutes; remove from pan and cook completely on wire rack.