Sour Cream Pound Cake - cooking recipe

Ingredients

2 sticks butter (soft) or oleo
3 c. sugar
6 eggs
1 c. sour cream or 1 (8 oz.) carton
1/4 tsp. soda
3 c. sifted flour
1 tsp. vanilla, lemon extract or almond extract (if desired)

Preparation

Sift flour and measure.
Resift twice with soda and set aside. Cream butter and add sugar slowly, beating constantly to cream well.
Add eggs one at a time, beating well after each addition. Stir in dairy sour cream.
Add flour mixture, 1/2 cup at a time, beating well and constantly.
Stir in lemon extract and turn batter into well-greased and floured 10-inch tube pan.
Use salt free shortening or fat for greasing pan.
Bake in moderate oven (325\u00b0) for about 1 1/2 hours or until cake is done.
Place pan on rack to cool 5 minutes.
Loosen cake around edge of pan and edge of tube with dull side of knife.
Press toward pan, rather than toward cake.
This protects crust.
Turn cake onto rack to cool completely.
Serve plain.
When freezing this cake, either whole or cut, wrap in several thickness of clear plastic or aluminum foil.