Sour Cream Pound Cake
3 CUPS flour, sifted
1/4 teaspoon baking soda
salt to taste
1 cup (2 sticks) butter, softened
3 cups sugar
1 cup sour cream at room temperature
6 eggs at room temperature
1/2 teaspoon almond extract
1 teaspoon vanilla extract
*Sift the flour, baking soda, and salt together. *Cream the butter in a large mixing bowl until light.*Add the sugar gradually,beating constantly until fluffy. *Beat in two of the eggs, one at a time. *Add the sour cream and mix well. *Beat in the remaining eggs (4), one at a time. *Add dry ingredients gradually, beating constantly until well mixed after each addition. *Add the flavorings. *Spoon into a greased and floured tube pan. *Bake at 325 degrees for 1 1/2 hours. *Cool in the pan for 10 minutes. *Remove to a wire rack and cool completely. Enjoy {Southernlady Magazine 2006}
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