No Fault Sour Cream Pound Cake

Instructions

1. 1. Preheat oven to 300F.
2. 2. Grease & flour a 9″ tube or 10″ bundt pan.
3. 3. Cream butter, add sugar and beat until light and fluffy.
4. 4. Add eggs, two at a time, beating thoroughly after each addition.
5. 5. Sift together cake flour & baking powder.
6. 6. Add dry ingredients to the butter mixture, alternating with the sour
7. cream, beginning and ending with flour.
8. 7. Add almond & vanilla extracts.
9. 8. Bake 1-1/4 to 1-1/2 hours, or until the cake shrinks slightly from the
10. sides of the pan.
11. 9. Cool in pan for 10 minutes, then invert on cool rack, turning upright.