3 c. all-purpose Red Band flour
3 c. sugar
6 eggs
8 oz. sour cream
1 lb. butter
1 lemon
1 tsp. vanilla flavor
4 c. pecans
1/2 tsp. baking soda
1/2 tsp. salt

In mixing bowl, cream butter. Add sugar, one cup at a time; beat well. Add egg yolk, one at a time. Beat until texture is fairly smooth. Sift flour, salt, and baking soda together 3 times. Beat egg white in separate bowl until stiff. Add flour, egg white, and sour cream alternately to cake mixture. Beat until dry ingredients are blended in. Add the juice of 1 fresh lemon and vanilla flavor to mixture. BE CAREFUL NOT TO OVERBEAT. Mix chopped pecans with 2 tablespoons flour. Fold in cake mixture. Bake in large tube pan at 300 degrees for 90 minutes.