Jewish Pound Cake

Directions

1. 1
   In a large bowl cream butter and sugar; add beaten egg yolks and sour cream.
2. 2
   Mix.
3. 3
   Sift all dry ingredients separately 3 times and add to mixture.
4. 4
   Mix thoroughly.
5. 5
   Add vanilla; mix.
6. 6
   Make sure egg whites are stiff.
7. 7
   Fold carefully into mixture.
8. 8
   Grease chiffon pan and lightly flour.
9. 9
   If desired, chop 1/2 cup pecans and layer bottom before adding mixture.
10. 10
    Bake at 350° for 1 hour. Remove from pan immediately.
11. 11
    Cool.