Sour Cream Pound Cake - cooking recipe

Ingredients

1 c. butter or margarine, softened
2 1/2 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. soda
1 (8 oz.) carton sour cream
1 tsp. vanilla extract
1 tsp. lemon extract

Preparation

Cream butter.
Gradually add sugar, beating until light and fluffy.
Add eggs,\tone at a time, beating well after each addition.
Combine flour
and
soda;
add
to
creamed mixture alternately with sour
cream.
Mix\twell
after each addition. Stir
in flavoring.
Pour
batter
into
greased
and
floured 10-inch tube pan.
Bake at\t350\u00b0
for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove
from pan and cool completely.\tYield: one 10-inch cake.