Sour Cream Pound Cake

By MarieR

Ingredients

• 1 1/2 sticks (3/4 cup; 6-ounces) butter
• 2 1/4 cups sugar
• 4 large eggs
• 2 1/4 cups all-purpose flour
• 1/8 teaspoon baking soda
• 3/4 cup (6-ounces) sour cream
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/4 teaspoon lemon extract
• powered sugar, optional

Details

Servings 1

Preparation

Step 1

Cream butter, gradually add sugar, beat well at medium speed with electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour and soda, add to cream mixture alternating with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.
Pour batter into greased and floured 10-inch Bundt pan. Bake at 325 degrees for 1 hour 25 minutes or until done. Cool in pan for 10 to 1`5 minutes; remove from pan and cool. Sprinkle with powdered sugar.
Yield: 1 10-inch cake.

NOTE: Cake may be baked in 2 1/2 quart Tuuk's Head pan or Kugelhopf Mold for 1 1/2 hours or til done.