I completely forgot to take a picture of this wonderful cake after it was out of the pan. This image was taken just after it came out of the oven and I was using a narrow bamboo skewer to check if it was done.

This cake was a big hit at the 4th of July party. I kept hearing comments about it like, “this is just like my mother use to make” and “oh, oh, oh, this is so good!” The best part is that it is super easy to make. The second best part is that it makes a big cake. Big enough that I cut it into thirds and froze two sections for us to enjoy later.

SOUR CREAM POUND CAKE

•  1 1/2 cups softened butter
• 3 cups white sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 oz sour cream
• 1 teaspoon lemon extract
• 1 teaspoon almond extract

In an electric mixer, beat the butter until it is creamy and then gradually beat in the sugar.

When it is light and fluffy add the eggs, one at a time. It is important that you don’t over mix so just beat until each egg is gone from sight.

Wisk together the dry ingredients and then add them to the butter mixture alternating with the sour cream.

Stir in both extracts and then spoon the batter into a greased and floured 12 cup tube pan.

Bake at 325 degrees for an hour and a half. Depending on your oven it might take a little less or more time. Be sure to keep an eye on it and check for doneness with a skewer.

Cool in the pan for 10 minutes and then turn it out onto a wire rack to continue cooling.