Perfect Sour Cream Pound Cake

• 1 cup Butter, Softened
• 3 cups Sugar
• 6 whole Large Eggs
• 3 cups Flour
• 1/4 teaspoons Baking Soda
• 1 container (8 Oz.) Sour Cream
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract

1. Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating until the yellow disappears.
2. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beginning and ending with the flour mixture. After each addition, mix at the lowest speed just until blended. Stir in flavorings.
3. Spoon batter into a greased and floured 10-inch tube pan (or bundt pan). Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on a wire rack.
4. Yields one 10-inch cake.
5. Great served alone or with fresh berries.

butter, sugar, eggs, flour, ubc, sour cream, vanilla, almond extract

Taken from tastykitchen.com/recipes/desserts/perfect-sour-cream-pound-cake/ (may not work)