This recipe was cut out of a newspaper. The name and date of the newspaper is unknown. The submitter to the paper was Mrs C M Fesperman.
3 cups sugar
1 carton (8 ounces) whipped butter (lightly salted)
6 eggs, separated
1 (8 ounce) carton sour cream
3 cups sifted cake flour
1/4 teaspoon soda
2 teaspoons vanilla
1 teaspoon fresh lemon juice
Cream sugar and butter. Add egg yolkd and sour cream. Sift flour and soda and mix well.
Fold in stiffly beaten egg whites. Flavor with vanilla and lemon.
Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Allow the cake to cool before removing from pan.