Cake: Sour Cream Pound Cake

1 c. (1/2 lb.) butter

3 c. sugar

1/2 pt. (1 c.) sour cream

1/4 tsp. baking soda

1 tsp. vanilla extract

1/2 tsp. lemon extract

6 eggs

3 c. sifted flour

Cream butter and sugar well.  Add sour cream, baking soda, and extracts.  Beat well.  Alternate eggs and flour, beating well after each addition.  Pour into greased and floured 10-inch tube or 9x13-inch oblong pan.  Bake at 325 for approximately 1 to 1 1/4 hours.  This cake forms a hard crust on top before it is done.  Be sure to test center with a cake tester.  Bakes well in various shape pans, but is a large recipe.  Makes an excellent wedding cake.  Freezes very well.

Jane Frankenfield

Our Swiss Pantry II

First Mennonite Church

1987