Sour Cream Almond Pound Cake

1 cup butter
3 cups sugar
6 eggs - separated
1 teaspoon Almond Extract
3 cups flour
1 cup sour cream

Preheat oven 325 degrees.

Cream butter and sugar.

Separate egg yolks from whites.  I suggest getting a LARGE bowl for the egg whites.  This one ended up being too small.

Add in egg yolks and almond extract to the butter mixture.

Add in 1 cup of flour to butter mixture. Then incorporate 1/2 cup of sour cream. Repeat with another cup of flour and the 2nd half of the full cup of sour cream, finishing with another cup of flour.

In a separate bowl, beat egg whites until they are stiff peaks.  Here's a video from YouTube if you've never had to do this before that helped me out:

Ha... my egg whites got duck lips!

Fold the egg whites carefully into the batter.

Pour batter into a floured and greased angel food cake pan, the kind with the high straight sides with the cone in the middle.

Bake for one hour and twenty minuets.

Cool in pan for 5 minuets.