Pound Cake Recipe

Here is a cake recipe very much like Aunt Id's that I remember so well.

Sour Cream Pound Cake

From: The Best of Home Economics Teachers Bicentennial Cookbook, 1976

Preheat oven to 325°

In large mixer bowl, cream together the following in this order:
1 cup of butter or margarine softened ( I soften in microwave.)
3 cups of sugar
¼ tsp. of baking soda
2 tsp. of vanilla or lemon extract.
If using orange extract, grate orange rind into batter too.
Cream above well with the sugar and butter
6 eggs
Add one at a time while the mixer is running to creamed mixture.
Add: while mixer is running
1 cup of sour cream
3 cups of flour
Add the flour a little at a time. Scrape the sides of the bowl when necessary.
Put batter into a greased and floured Bundt or tube pan and bake for 1 and ½ hours at 325° or until cake tests done. (I have better luck with the cake baking evenly in a Bundt Pan.)
Let pan cool on rack for 5 minutes.
Loosen cake around edge of pan. (I never had to do this.)
Invert pan onto rack. The cake should turn loose of the pan. Let cake cool on rack completely.