Sour Cream Pound Cake!

 

Buttery.  Moist.  Delicious. 

It's your basic Sour Cream Pound Cake recipe you see in every cookbook, and on every website.  I just added a simple splash of almond extract in with the vanilla. 

I love the simplicity of a recipe like this.  Nothing fancy, but you can make it what you want.  Omit the almond and toss in some mini chocolate chips and you have a whole 'notha treat.  How about zesting and orange and plopping in some blueberries?  Doesn't that sound good?  Yeah.  Thought so.

I love that you can go with the timeless traditional recipe, or class it up a bit!  

Sour Cream Pound Cake

1 cup butter, softened
3 cups sugar
6 eggs
3 cups flour
1 cup sour cream
1 tsp almond extract
1 tsp vanilla extract

1.  Preheat oven to 325.

2.  Cream together butter, sugar, and eggs until light and fluffy.

3.  Add in flour.

4.  Mix in the sour cream, and then the extracts.

5.  Dump into a greased/floured bundt pan, and bake for about 1 hour and 20ish minutes.

6.  Let cool, invert onto a cake plate, and serve!