Sour Cream Pound Cake
2 sticks butter, softened
3 cups sugar
6 eggs, room temperature
3 cups flour
1/4 tsp. baking soda
1 cup sour cream
1 tsp. vanilla
1/2 tsp. almond extract
Set oven to 275. Prepare a 10 inch tube pan.
In a sifter measure the flour, salt and baking soda. Set aside.
Cream the butter and sugar well. Add eggs one at a time to the sugar mixture. When all are added, beat until the mixture is light yellow in color.
Add half of the flour and half of the sour cream to the sugar mixture and beat well. Add the last of the flour and sour cream; beat well. Add vanilla and almond extract. Beat well. You do not want to whip the batter, just blend well.
Pour in pan, smoothing the batter evenly around. Try not to touch the sides of the pan. Give the pan 2 - 3 good shakes before putting into the oven.
Bake for 2 hours or until a cake tester comes out clean. Let cake sit in pan about 10 - 15 minutes then turn out onto a rack to finish cooling.
This taste better the second and third day if it lasts that long.