Sour Cream Pound Cake Ii

• 1 c. butter or margarine
• 6 eggs
• 2 3/4 c. sugar
• 3 c. all-purpose flour
• 1/2 tsp. orange extract
• powdered sugar
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 c. dairy sour cream
• 1/2 tsp. lemon extract
• 1/2 tsp. vanilla

1. Bring the butter or margarine and eggs to room temperature. Grease and flour the bottom and sides of a 10-inch tube pan; set aside.
2. In a small mixer bowl, beat the butter or margarine at medium speed of electric mixer until creamed.
3. Gradually add the sugar, beating at medium speed until light and fluffy.
4. Add eggs, one at a time; beat about 1 minute after each.
5. Scrape the bowl frequently with rubber spatula; beat 2 minutes more.
6. Stir together the flour, salt and soda.
7. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
8. Beat well after each addition.
9. Add lemon extract, orange extract and vanilla; beat just until thoroughly blended.

butter, eggs, sugar, allpurpose, orange extract, powdered sugar, salt, baking soda, sour cream, lemon extract, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705996 (may not work)