INGREDIENTS
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt
Cream together sugar and butter, add the egg yolks one at time; beat well after each addition.
Blend in vanilla, lemon juice and sour cream.
Into 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 pan and bake at 300° for about 1-1/2 hours or until cake tests done.
Blend in vanilla, lemon juice and sour cream.
Into 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 pan and bake at 300° for about 1-1/2 hours or until cake tests done.
