Sour Cream Pound Cake - cooking recipe

Ingredients

1 c. butter
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1 (8 oz.) carton sour cream
1 tsp. vanilla
1 tsp. almond extract

Preparation

Beat
the
butter
at medium speed with electric mixer, about 2
minutes, until creamy.
Gradually add sugar, beating at medium speed
5
to
7
minutes.
Add
eggs, one at a time, beating
just until
yellow
disappears.
Combine
flour
and baking
soda. Add
to
creamed
mixture alternately with sour cream, beginning and ending with flour mixture.
Mix at lowest speed just
until blended
after
each addition.
Pour batter into greased and floured 10-inch tube pan.
Bake 1 hour and 20 minutes at 325\u00b0. Cool
in
pan on wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.