Sour Cream Pound Cake - cooking recipe

Ingredients

1 c. butter (cream well)
6 eggs (1 at the time)
3 c. all-purpose flour
1/4 tsp. baking soda
1 c. sour cream
3 c. sugar, creamed with butter until light and fluffy
1 1/2 tsp. baking powder
2 tsp. almond extract
1 tsp. vanilla extract

Preparation

Beat the eggs in the butter/sugar mixture well.
Blend in sour cream and flour mixture; add flavoring.
Bake in preheated oven at 300\u00b0 for 1 1/2 hours.
Use a tube pan which has been sprayed with Pam and sprinkled with flour.
I do the toothpick test before cooking the last 15 minutes.
This is a large cake, it will not go in my Bundt pan.
When cooked, let cool about 10 minutes before turning out of baking pan.
Then turn cake over where the top will not have lines across it.