Paula Deen's Sour Cream Pound Cake (Grandmother Paul's Recipe)

Step 1

Preheat your oven to 325 degrees Fahrenheit.

Step 2

In a large mixing bowl, use a handheld mixer or stand mixer to cream the butter and sugar together until light and fluffy.

Step 3

Add the sour cream to the creamed mixture and mix until well combined.

Step 4

In a separate bowl, sift together the baking soda and flour.

Step 5

Add the sifted flour mixture to the creamed mixture in three parts, alternating with the eggs. Start and end with the flour mixture. Beat each egg into the mixture one at a time until well combined.

Step 6

Stir in the vanilla and almond extracts.

Step 7

Grease and flour a 10-inch tube pan, then pour the batter into the pan.

Step 8

Bake it for 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Step 10

Invert the pan to remove the cake and transfer it to a wire rack to cool completely before serving. Enjoy!