SuSu's Sour Cream Pound Cake

Step 1

Preheat oven to 300°F. Grease and lightly flour a 10-inch (12 cup) round bundt pan. Set aside.

Step 2

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Beat in the egg yolks one at a time.

Step 3

In a separate small bowl, stir the baking soda into the sour cream.

Step 4

Alternately, add approximately 1/3 of the cake flour and 1/3  the sour cream mixture to the batter bowl, beating on low speed after each addition until all is added and incorporated.

Step 5

Add in the vanilla and almond extracts.

Step 6

In a clean mixing bowl, beat the egg whites to a soft peak. Fold them into the batter.

Step 7

Pour the batter into the prepared bundt pan and bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Cool in the pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely.