Mom's Poundcake

By Dirts_Mom

Traditional poundcake - better the 2nd or 3rd day (if it lasts that long).

Great to share, travels well, good breakfast or snack, can change the flavors depending on the extracts you add.

Ingredients

• 1 cup butter (2 sticks room temp)
• 3 cups sugar
• 6 eggs (room temp)
• 3 cups all purpose flour
• 1/4 tsp baking soda
• 8 oz sour cream
• 1 tsp vanilla extract
• 1 tsp almond extract

Preparation

Step 1

Beat butter at medium speed with an electric mixer for 2 minutes. Gradually add sugar, beating at medium speed for 7 minutes. Add eggs one at a time on slow speed. Add flour & baking soda alternately with sour cream, beginning and ending with the flour. Mix at lowest speed just until blended. Fold in extracts. Pour into greased and floured 10" tube pan (I use Pam for baking). Bake at 325 degrees for approximately 1 hour and 7 minutes (cake tester comes out moist, not wet). Remove from oven. Cool in pan for 5 minutes. Remove from pan to continue cooling.