Grandmother Paul's Sour Cream Pound Cake

A dense, buttery pound cake made tender with sour cream, from Paula’s grandmother’s recipe.

Ingredients

• 1/2 lb (2 sticks) butter, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Directions

1. Preheat the oven to 325 degrees F and grease and flour a 10-inch tube or Bundt pan.
2. Cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each.
4. Combine the flour and baking soda, then add to the batter alternately with the sour cream, beginning and ending with flour.

Mix in the vanilla and almond extract.

1. Pour into the prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, until a tester comes out clean.
2. Cool in the pan 10 minutes, then turn out onto a rack to cool completely.

Notes

Paula Deen’s Grandmother Paul’s Sour Cream Pound Cake.