Sour Cream Pound Cake - cooking recipe

Ingredients

2 sticks butter or margarine softened
3 c. sugar
6 eggs
1 c. sour cream
1/4 tsp. soda
3 c. sifted flour
1 tsp. vanilla or lemon extract

Preparation

Sift
the
flour
and
measure;
resift with soda.
Set aside. Cream
the
butter
and add sugar slowly, beating constantly
to cream well.
Add eggs one at a time, beating well after
each addition.
Stir in sour cream.
Add flour mixture 1/2 cup at a time, beating well and constantly.\tStir in lemon extract
or vanilla
and
turn\tbatter\tinto well-greased and floured
10-inch tube pan.
Bake at 325\u00b0 for about 1 1/2 hours or
until
done. Place pan on rack to cool 5 minutes.
Loosen cake around edge with dull side of knife.