Sour Cream Pound Cake

1. Preheat oven to 350°F

2. In mixer bowl, cream together sugar and butter until light and fluffy

3. Add eggs one at a time, beating well after each addition

4. Add extracts and beat well

5. Sift together flour, salt and soda (Or, you can put all 3 in a bowl and mix them up with a fork, which is what I actually do!)

6. Alternate adding the flour mixture and sour cream to the batter, beating after each addition

7. Pour batter into greased and floured 10-inch tube pan (I use Baker's Joy cooking spray instead of grease and flour.)

8. Bake in 350°F oven for 1½ hours (1¼ hours in roaster) or until cake tests done. (Note: In my oven, I put the cake a bit above center, and it's done in 75 minutes.)

9. Cool for 15 minutes then remove from pan; Cool completely before cutting or storing.

You can frost or sprinkle with confectioners sugar if you like. I like it drizzled with glaze icing.