Pecan Pound Cake

Directions

1. 1
   Cream butter and sugar until light and fluffy.
2. 2
   Add egg yolks, one at a time, beating well after each addition.
3. 3
   Set aside about 1/4 cup flour.
4. 4
   Combine remaining flour and soda.
5. 5
   Add to creamed mixture alternately with yogurt, beating well after each addition.
6. 6
   Fold in stiffly beaten egg whites.
7. 7
   Dredge pecans in reserved flour, and fold into batter.
8. 8
   Spoon batter into a greased and floured 10 inch tube pan or Bundt pan.
9. 9
   Bake at 300F (150C) for 1 1/2 hours.
10. 10
    Cool 15 minutes before removing from pan.