Sour Cream Pound Cake

I cut this recipe from the back of a package of Publix Flour. It is a little different than the others posted here. I have made this several times with much success. It is especially good served with fresh strawberries or blueberries.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1  cup butter, softened
• 3  cups sugar
• 6  eggs
• 3  cups all-purpose flour
• 1  teaspoon baking soda
• 1  cup sour cream
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄2 teaspoons  almond extract

Directions

1. Preheat oven to 325.
2. Grease & flour a tube or bundt pan.
3. In a large bowl cream butter and sugar together until light and fluffy, add sour cream and mix well.
4. Add eggs, one at a time, beating mixture well after each egg is added.
5. In a seperate bowl, sift flour and baking soda together.
6. Add flour to sour cream mixture.
7. Add Vanilla and Almond Extracts and mix well.
8. Pour into prepared pan.
9. Bake for 1 hour 30 minutes, or until cake passes the toothpick text.