Sour Cream Pound Cake

This is absolutely the best. Sweet and rich with a magnificent crust, this cake is perfect for any occasion. Try it plain with a cup of tea or coffee, or serve it with a dollop of whipped cream and fresh berries for a special dessert. Not a cake for dieters!

• 3 cups sifted all-purpose flour
• 1 tsp salt
• 1/4 tsp baking soda
• 1 cup (2 cubes) butter
• 3 cups sugar
• 6 eggs
• 1 tsp vanilla
• 1 tsp almond extract
• 1 cup sour cream
  

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Sift together flour, salt and baking soda.

Cream together the butter and sugar in a large bowl at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract and continue beating. The total beating time should be 10 minutes.

Add dry ingredients alternately with sour cream, mixing well after each addition (do not overbeat at this stage). Pour batter into well-greased 10” tube or bundt pan.

Bake at 325 degrees for one hour or until a toothpick inserted in center comes out clean. Remove from pan and cool on rack.

Dust with powdered sugar before serving.