There is nothing like an old school and basic but very delicious pound cake. This cake is and moist and delicious and the sour cream works to give the cake the tangy zing in its taste. A few useful cooking tips--bake this cake a day or two prior to serving to allow the flavors to set well. Also never bake this cake in a loaf pan because the cook time is too long and the cake will dry out. Also adjust the flavorings to your liking if you prefer more vanilla/less almond extract or you want to substitute/add lemon extract (I have seen other pound cake recipes with all three extracts but I personally prefer almond flavoring and more of it).