Grandma’s Sour Cream Pound Cake

Preheat the oven to 325 degrees.

Grease and flour a bundt pan.

Place butter and sugar in a large bowl and cream together for 5 minutes. Turn off mixer, and add in sour cream. Turn mixer on low for one minute, or until sour cream in incorporated.

In a separate bowl, place the flour, baking soda, and salt. Whisk together with a fork.

Once the butter mixture is creamed, add in the flour mixture and eggs, alternating each ingredient. Start with flour and end with the flour (flour, egg, flour, egg, flour, egg, flour).

Make sure each addition is well incorporated before adding the next. You may have to stop periodically to scrape down the bowl.

Once all the ingredients are incorporated, briefly mix in the extracts.

Place the mixture into the prepared bundt pan and place in the oven for 1 hour and 20 minutes.

Cool the cake in the pan for 10 minutes, unmold on a cake pedestal and let it cool completely.