Sour Cream Pound Cake

• 1 c. butter
• 3 c. sugar
• 6 eggs
• 3 c. all-purpose flour
• 1/4 tsp. baking soda
• 1 (8 oz.) carton sour cream
• 1 tsp. vanilla
• 1 tsp. almond extract

1. Beat
2. the
3. butter
4. at medium speed with electric mixer, about 2
5. minutes, until creamy.
6. Gradually add sugar, beating at medium speed
7. 5
8. to
9. 7
10. minutes.
11. Add
12. eggs, one at a time, beating
13. just until
14. yellow
15. disappears.
16. Combine
17. flour
18. and baking
19. soda. Add
20. to
21. creamed
22. mixture alternately with sour cream, beginning and ending with flour mixture.
23. Mix at lowest speed just
24. until blended
25. after
26. each addition.
27. Pour batter into greased and floured 10-inch tube pan.
28. Bake 1 hour and 20 minutes at 325u0b0. Cool
29. in
30. pan on wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.

butter, sugar, eggs, allpurpose, baking soda, sour cream, vanilla, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552652 (may not work)