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

 * 1) In a bowl, cream butter.
 * 2) Gradually beat in sugar until light and fluffy, about 5-7 minutes.
 * 3) Add egg yolks, one at a time, beating well after each addition.
 * 4) Combine flour, baking soda, and salt; add to creamed mixture alternately with sour cream and vanilla.
 * 5) Beat on low just until blended.
 * 6) Beat egg whites in separate bowl on high until stiff peaks form.
 * 7) Fold egg whites into cake batter until blended.
 * 8) Spray baking oil in desired pan and sprinkle with sugar and cinnamon (nuts optional).
 * 9) Pour cake batter into pan or fill with spoonfuls of batter until evenly spread.
 * 10) Bake at 325 °F for 1 hour and 25 minutes or until toothpick inserted in the middle comes out clean.
 * 11) Cool in pan 15 minutes.
 * 12) Slightly toss cake in pan to loosen edges then turn cake over onto plate and cool completely.
 * 13) Optional icing: combine confectioners' sugar, water (1 teaspoonful at a time), and lemon juice or extract.
 * 14) Stir until desired consistency—adding more water (1 teaspoon at a time).
 * 15) Pour by spoon over cake, if desired.