Sour Cream Pound Cake

1/2 lb. butter, softened
3 c. sugar
6 egg yolks, beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites, stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Cream butter and sugar; add egg yolks.
Combine flour and salt and sift 3 times.
Combine sour cream and soda.
Add flour and sour cream alternately to creamed mixture.
Fold in egg whites and flavorings.
Spoon batter into a 10 inch greased and lightly floured tube or bundt pan.
Bake at 300 degrees for 90 minutes.
Yield: one 10 inch cake.