Almond Sour Cream Pound Cake

• 1/2 pound (2 sticks) butter, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 3 cups sugar
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 6 eggs
• 1/2 teaspoon orange extract
• 1/2 teaspoon almond extract
• Cook's Note: This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to make into a wedding cake.

1. Preheat oven to 325 degrees F.
2. Butter and flour a tube pan and set aside.
3. In the bowl of a mixer, cream butter and sugar together and then add sour cream.
4. Sift flour and baking soda together.
5. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.
6. Add extracts and stir to combine.
7. Pour into prepared pan and bake for 1 hour and 20 minutes.
8. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.

butter, allpurpose flour, sugar, sour cream, baking soda, eggs, orange extract, almond, s

Taken from www.foodnetwork.com/recipes/paula-deen/almond-sour-cream-pound-cake-recipe2.html (may not work)