Sour Cream Pound Cake
From Pon Top Edisto Cookbook by Nan Hood (TKL)
1 c. butter softened
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. soda
1/4 tsp. salt
1 c. sour cream
1 tsp vanilla
1 tsp almond extract
Cream butter and sugar until smooth; add eggs, one at a time, beating just until yellow disappears.
Combne flour, salt, and soda.
Add dry ingredients and sour cream alternately, beginning and and ending with flour mixture.
Stir in flavorings.
Spoon batter into a greased and floured 10 inch tube pan.
Bake at 325 for 1 1/2 hours or until done.
Yields 1 cake
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