3 c. sugar
1 c. butter
6 eggs, separated
2 tsp. vanilla
1 Tbsp. fresh lemon juice
1 c. sour cream
3 c. all-purpose flour; sift before measuring
1/4 tsp. salt
1/4 tsp. baking soda
Cream sugar and butter; add egg yolks, one at a time. Beat well
after each addition. Blend in vanilla, lemon juice, and sour
cream. In a separate bowl, sift sifted flour, salt, and soda. Add
sifted dry ingredients to batter; beat well. In a separate bowl
beat the egg whites until stiff peaks form. Fold egg whites into
the cake batter. Pour into a greased and floured tube or bundt pan
and bake at 300 for about 1 1/2 hours or until cake tests done.
Cool 10 minutes and remove from pan.
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