Sour Cream Pound Cake
recipe courtesy of bevy, Tasty Kitchen user
1 c. butter, softened
3 c. sugar
6 whole large eggs
3 c. flour
1/4 tb. baking soda
1 c. sour cream (I used reduced fat, and it turned out fine!)
1 tsp. pure vanilla extract
1 tsp. pure almond extract
Preheat oven to 325 degrees. Butter and flour bundt pan. (Tip: Have an extra loaf pan buttered and floured in case you end up with more batter than bundt pan! This was a problem I had.)
With a mixer, whip butter on medium speed for 2 minutes until soft and creamy. Add sugar very slowly. Beat together for an addition 5-7 minutes until light and fluffy. Add eggs one at a time with time to completely combine between each egg.
Combine flour and baking soda. Alternate adding flour mixture with adding sour cream to the butter and sugar mixture on the lowest mixer speed. End with flour. Stir in flavorings.
Pour into pan(s). Bake for at least one hour and 15 minutes. Check continuously, the time will vary with the size of pan used and amount of batter in the pan.
Once out of the oven, invert the bundt pan onto a cake tray to cool for at least 20 minutes before removing the cake from the bundt pan.
