Sour Cream Pound Cake

This one is on the menu at my house today. I was wondering what to do with some leftover sour cream and remembered this recipe. Pound cakes always sound more difficult than they actually are to make. I like them because you can eat them plain or dress up a slice with fruit and whipped cream.

Sour Cream Pound Cake

1 cup butter
3 cups granulated sugar
6 eggs
8 ounces sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon grated orange zest

Melt the butter over low heat. Cream in the sugar. Now, add the six eggs, one at a time, beating well after each addition. Add the sour cream and mix in well. Combine the dry ingredients in a separate bowl and then add to the creamed mixture. Add the extracts and zest. Pour into a greased and floured tube cake or bundt cake pan.

Bake at 300 degrees for about 60 minutes. Turn the cake out of the pan immediately after baking.

If you don't have the mentioned pans, you can bake the cake in a loaf pan or cupcake pan, too.