Pecan Sour Cream Pound Cake
serves 15

3 cups flour
2 3/4 cups sugar
2 sticks (1 cup) butter
6 eggs, room temperature
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
1 cup finely chopped pecans

Preheat oven to 325. Cream butter and sugar til nice and fluffy. Add eggs, one at a time, blending well after each one. Add the dry ingred. alternatley with the sour cream. Blend in the flavorings and the nuts. Pour the batter into a greased bundt pan and bake for 1 1/2 hours. Pound cake is better made a day ahead.