Best Sour Cream Pound Cake Recipe
1 cup butter
2 1/4 sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dairy sour cream
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1/2 teaspoon vanilla
Bring the butter and the eggs to room temperature. grease and flour the bottom and sides of a 10-inch tube pan; set aside
In medium bowl beat the butter at medium speed of electric mixer till creamed. Gradually add the sugar, beat at medium speed till light and fluffy. Add eggs, one a time, beating about 1 minute after each; scrape bowl frequently with a rubber spatula, guiding mixture toward the beaters. Beat 2 minutes more
Stir together the flour, salt, and soda. Add to creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Beat well after each addition. Add lemon extract, orange extract, and vanilla; beat just till thoroughly blended.
Turn batter into prepared 10- inch tube pan. Bake at 350 degrees for 1 1/2 hours or till a wooden pick inserted in center of cake comes out clean and dry. Cool cake in pan on wire rack for 15 minutes. Sprinkle with powdered sugar.