Hi Ginger, I just put this beauty in the oven. My problem was that there is no Baking soda listed in the ingredients. I used 1 1/2 tsp since it seems like a large cake. Did I do it right? The batter sure looked nice. I'll let you know how it turns out. Thanks for the recipe.

Sally

Posted by ginger_st_thomas (My Page) on Fri, Jun 27, 08 at 2:45

This one's definitely not dry:

NO FAULT SOUR CREAM POUND CAKE

1/2 lb (2 sticks) butter, softened

3 cups sugar

6 eggs

3 cups regular cake flour, not self-rising

1 cup sour cream

1 tsp almond extract

1 tsp vanilla extract

Preheat oven to 300°. Grease & flour a 9" tube or bundt pan.

Cream the butter & sugar together until light & fluffy. Add the eggs, two at a time, beating thoroughly after each addition. Sift together the cake flour & baking powder. Add to the butter mixture alternately w/the sour cream beginning & ending with flour. Blend in the almond & vanilla. Bake 1 1/4 to 1 1/2 hours, until the cake shrinks slightly from the sides of the pan.

Cool in the pan 10 minutes, then invert on a rack, turn upright, and allow to cool completely.~~Sunsational