ANTIQUE SOUR CREAM POUND CAKE
3 cups flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 sticks of real butter
3 cups sugar
6 eggs (separated)
1 teaspoon vanilla
1 teaspoon lemon
1 teaspoon almond
1 cup sour cream
Sift flour salt and soda together. Cream sugar and butter until fluffy. (eggs and butter should be room temp)
Add egg yolk one at a time and beat well after each one. Add 3 flavorings. Mix in. Add dry ingredients alternately with sour cream. Beat egg whites. Fold into mixture gently. Put in a greased tube pan. Bake at 300 degrees for 1 1/2 hours. Glaze while hot if desired.
Glaze is made easily with a little powdered sugar and a little milk, make thin and pour over top cake. let set and do once more
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