Sour Cream Pound Cake

This recipe has been passed down from my Grandmother (Nanaw) to my Mom and finally to me.  Anytime there is a gathering, my Mom is sure to mix this cake up.  If I had a penney for every pound cake she has made.... 
I told Mom about BLOV.  Before she baked up the 'new cake,' she had already told several others to give it a try.  The updated cake passed the taste test with the family.

1 cup butter, softened
6 eggs, room temperature, beat whites separately
3 cups sugar
1 cup sour cream
1 tsp. butter extract
1/2 tsp. lemon extract
1/2 tsp. orange extract
1 tsp. vanilla extract
1/4 teaspoon soda
3 cups flour

Cream butter and sugar together until light and fluffy, about 10 minutes.  Beat in extracts.  Add one egg at a time and beat after each addition and scraping bowl frequently.
Alternately add sour cream and combined soda and flour mixture on low to medium speed after each addition until just combined.
Beat whites until stiff peaks form.  Gently stir into cake batter.
Pour into greased and floured bundt pan.  Bake 325 degrees for about 1 1/2 hours or until toothpick comes out clean.

*I like to use 1 - 8 oz. cream cheese instead of sour cream.