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