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