Recipe: Old-Fashioned Sour Cream Pound Cake

OLD-FASHIONED SOUR CREAM POUND CAKE

2 sticks unsalted butter, at room temperature
2 3/4 cups sugar
6 large eggs, at room temperature
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour (gently spoon flour into cup and level off)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream

Butter and flour 12-cup Bundt cake pan. Preheat oven to 350 degrees F, with rack set in middle of oven.

Beat the butter and sugar in a mixer bowl. Beat in eggs, one at a time. Beat in the extracts.

Mix the flour with the salt and baking soda, and add it alternately to the batter with the sour cream, beginning and ending with flour. Scrape down bowl and beaters often during this stage of mixing. Pour batter into prepared cake pan.

Bake the cake about 60 minutes or until it has risen and is a deep golden color, and a toothpick inserted in the center is clean. Cool the cake in the pan on a rack for a few minutes, then remove from pan and cool completely. Wrap cake tightly in plastic wrap for storage.

Makes 16 servings
Source: Nick Malgieri and Nordic Ware