Southern Sour Cream Pound Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 cup butter (at room temperature)
• 3 cups sugar
• 1 teaspoon vanilla extract
• 3 -4 teaspoons almond extract
• 6 large eggs (at room temperature)
• 3 cups flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 8 ounces sour cream

Recipe

• 1 preheat oven to 350 degrees. generously grease and flour a 10-inch bundt or tube pan.
• 2 cream butter and sugar in a large mixing bowl at medium speed. blend until mixture is light and fluffy and sugar is no longer granulated. (about ten minutes).
• 3 add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
• 4 add eggs one at a time, beating well after each egg is added.
• 5 add sour cream all at once and blend thoroughly.
• 6 sift flour, baking soda and salt into small bowl (a wire whisk works perfectly to sift/mix dry ingredients). slowly add flour mixture and continue beating until mixture is smooth and well blended. (add by approximately three parts-roughly 1-cup additions).
• 7 pour batter into the well-greased and floured bundt or tube pan.
• 8 bake for 1 hour or until toothpick inserted near center comes out clean. cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.