Sour Cream Pound Cake
1 cup butter/margarine, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-oz) carton sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
Beat butter at medium speed with mixer about 2 minutes or until soft and creamy.
Gradually add sugar, beating at medium speed 5-7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Combine flour & baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Mix at lowest speed just until blended after each addition.
Stir in flavorings.
Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325 for 1 hour 20 minutes.
Cool in pan on wire rack 10-15 minutes.
Remove from pan and let cool completely on wire rack.
Pairs Well With
This recipe came from a church cookbook. It's one of my favorites!