Maureen's Sour Cream Pound Cake
This is my mother-in-law's recipe. The texture is a bit lighter than a traditional pound cake, and the mixture of flavorings give it a unique taste. It's delicious served with berries, or on its own. 1 cup butter, softened 3 cups sugar 6 eggs 1 cup sour cream 1 1/2 tsp lemon extract 1 1/2 tsp almond extract 1 1/2 tsp vanilla extract (the original recipe doesn't include this, but she always adds it) 1/4 tsp salt 1/4 tsp baking soda 1/4 tsp baking powder 3 cups sifted flour Preheat oven to 300. Cream butter. Add sugar, 1 cup at a time. Beat at high speed after each addition. Add eggs, 1 at a time, beating well at medium speed. Add sour cream; beat well. Add baking soda, baking powder, and salt to the flour. Mix dry ingredients. Add to wet 1 cup at a time. Mix well after each addition. Add flavorings. Pour into a well-greased tube pan. Bake for 1 1/2 hours. Let stand 10 minutes before removing from pan. Source: Virginia Hospitality