Chanda's Sour Cream Pecan Poundcake

Directions

Grease tube pan; preheat oven to 325℉ (160℃).

Set two sticks of butter aside to soften.

Separate eggs; beat whites until stiff and set aside.

Cut butter into sugar.

Add egg yolks and beat a little.

Measure flour; use a small amount to mix with nuts until they are well-floured.

Mix soda into flour. Stir flour into butter/sugar/egg mixture.

Add sour cream and vanilla. Can do all this with an electric mixer, but now use a spoon to fold in egg whites.

Fold in nuts and bake approximately 1½ hours until done.