Sour Cream Pound Cake

Directions

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 325° for 1 hour or until done.