Janet Anderson's Yummy Pound Cake

Janet Anderson's Yummy Pound Cake
From the Kitchen of Margot Bass (from her friend Janet Anderson)

-6 eggs (divide yokes & whites)
beat the 6 egg whites and set aside

-2 sticks salted butter (softened)
-3 cups sugar
cream together butter and sugar, then add the egg yokes one at a time.

-1 teaspoon salt
-2 teaspoons vanilla
-2 teaspoons almond extract
add to the creamed/egg mixture

-1 (8 oz.) container sour cream
add to the creamed/egg mixture

-3 cups all purpose flour
-1/4 teaspoon baking soda
sift together & slowly add dry to the wet ingredients
lastly, fold in egg whites

Bake in greased & floured pans
-325 for 1 hour & 40 minutes (large pan)
-325 for 1 hour (small pans)