Sour Cream Pound Cake

• 3/4 c. butter or margarine or Crisco, softened
• 2 1/4 c. sugar
• 4 eggs
• 1/8 tsp. baking soda
• 2 1/4 c. Softasilk cake flour or all-purpose flour
• 3/4 c. sour cream
• 1 tsp. vanilla extract
• 1/4 tsp. lemon extract
• lemon slices and grated peel (optional)
• powdered sugar (optional)

1. Cream butter; gradually add sugar.
2. Beat well at medium speed with electric mixer.
3. Add eggs, one at a time; beat after each addition.
4. Combine flour and soda.
5. Add to creamed mixture, alternating with sour cream; begin and end with flour.
6. Mix until blended after each addition.
7. Stir in flavorings.
8. Pour batter into greased and floured 10-inch Bundt pan.
9. Bake at 325u0b0 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
10. If desired, garnish with grated lemon peel after sprinkling with powdered sugar.

butter, sugar, eggs, baking soda, softasilk cake flour, sour cream, vanilla extract, lemon extract, lemon slices, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242528 (may not work)