6-egg Sour-cream Pound Cake

==Ingredients==
* 1 cup butter, softened
* 3 cups sugar
* 6 eggs (separated)
* 3 cups all-purpose flour (after sifting)
* ¼ teaspoon baking soda
* ¼ teaspoon salt
* 1 cup (8 ounces) sour cream
* 1 tablespoon vanilla, lemon, or almond extract
=== Additional Ingredients ===
* ½ cup sugar
* 2 tablespoons cinnamon
* optional: crushed pecans or walnuts or pecan dust
==Directions==
# In a bowl, cream butter.
# Gradually beat in sugar until light and fluffy, about 5-7 minutes.
# Add egg yolks, one at a time, beating well after each addition.
# Combine flour, baking soda, and salt; add to creamed mixture alternately with sour cream and vanilla.
# Beat on low just until blended.
# Beat egg whites in separate bowl on high until stiff peaks form.
# Fold egg whites into cake batter until blended.
# Spray baking oil in desired pan and sprinkle with sugar and cinnamon (nuts optional).
# Pour cake batter into pan or fill with spoonfuls of batter until evenly spread.
# Bake at 325 °F for 1 hour and 25 minutes or until toothpick inserted in the middle comes out clean.
# Cool in pan 15 minutes.
# Slightly toss cake in pan to loosen edges then turn cake over onto plate and cool completely.
# Optional icing: combine confectioners' sugar, water (1 teaspoonful at a time), and lemon juice or extract.
# Stir until desired consistency—adding more water (1 teaspoon at a time).
# Pour by spoon over cake, if desired.
Category:Cake Recipes
Category:Egg Recipes
Category:Sour cream Recipes
Category:Pecan Recipes
Category:Walnut Recipes