Sour Cream Pound Cake
- 2 stick butter, at room temp (do not substitute)
- 6 eggs, room temp
- 8oz sour cream, room temp
- 3 Cups sugar
- 3 Cups flour
- ¼ Tsp baking soda
- 1 ½ Tsp vanilla
- ½ Tsp almond extract (optional)
Oven to 350 ° F. Grease and flour a tube pan or a bundt pan*. Use the second rack from the bottom in your oven.
In a mixer, cream the butter and sugar together. Add the eggs in one at a time, beating well after each addition. Fold the baking soda into the sour cream. Add half of the four and half of the sour cream into the mixer. Beat well. Add in the remaining flour and sour cream and the vanilla and almond extract. Mix well. Pour into pan and bake for 1 hour and 15 minutes, or until toothpick inserted in center tests done. Cool in pan 10 minutes, invert onto rack to cool completely.
*I used a bundt pan when I made this. I usually use a tube pan cause it's a lot of batter for a bundt. I put a pan under the bundt just in case it overflowed, but it didn't.
