Mimi's Pound Cake

Mimi, the professor's grandmother, baked the most divine pound cake... crusty and golden, moist and buttery, and always a touch of almond. She wasn't afraid of butter... or sugar... or the flour sifter, which is probably why every cake she ever baked was just that good.

If you prefer a pound cake that is simple and easy to make then this is not the recipe for you. If, however, you don't mind a few extra steps and enjoy watching people's eyes roll back into their heads upon first taste then this is the recipe for you.

Garnish and serve with fresh fruit, along with coffee and tea {iced or hot}. Be prepared to become everyone's instant best friend.

Mimi's Pound Cake

Cream together in a large mixing bowl:

1 cup softened butter {2 sticks}

3 cups sugar

1/2 Tablespoon vanilla extract

1/2 Tablespoon almond extract

Add, one at a time:

6 egg yolks, beat after each addition

{reserve egg whites}

In a separate bowl stir together:

3 cups flour, that has been sifted 3 times

1/4 teaspoon baking soda

Add dry mixture to butter mixture alternately with 1 cup sour cream.

Beat after each addition.

Beat the whites of 6 eggs until stiff peaks form.

Gently fold egg whites into cake batter.

Pour batter into a greased and floured bundt pan.

Bake at 350 for 1 hour and 10 minutes.