Yield: 1 pound cake
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1 cup (2 sticks) margarine, softened
3 cups sugar
6 eggs, separated
1 teaspoon lemon extract
1 teaspoon vanilla
1/4 teaspoon baking soda
1 continer (8 ounces) sour cream
3 cups sifted flour
Lemon Glaze Icing (below)

Cooking time: 1 hour 20 minutes
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Preheat oven to 325 degrees.

Grease 10 inch tube pan.

Cream margarine and 2 1/2 cups of the sugar in a large bowl with mixer until well blended.
Add egg yolks, one at a time and continue beating until mixture is creamy light.
Add lemon extract and vanilla.

Beat egg whites in a nedium-size bowl until foamy white.
Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until mixture forms soft, glossy peaks.

Stir baking soda into sour cream.
Add flour alternately with sour cream mixture to margarine mixture, blending well after each addition.
Fold in beaten egg white mixture until no streaks of white remain. Pour into prepared pan.

Bake for 1-1/2 hours or until cake tester or wooden pick inserted near center comes out clean.

Cool in pan on wire rack 10 minutes.
Loosen around edge and tube; remove from pan; cool completely.

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