Sour Cream Pound Cake

NEED:
1 1/2 cups butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
1 teaspoon lemon extract
1/4 teaspoon almond extract

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears.
Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.

Oven at 325°. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.

Garnish with your favorite fruit and whipped topping.

Enjoy!