Sour Cream Poundcake  

Servings: 12

1 cup softened butter
2 3/4 cups sugar
6 eggs
3 cups sifted all purpose flour

1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon lemon extract

Cream butter and sugar until lightly colored. Add eggs one at a time.
Mix all dry ingredients in a second bowl. While mixing, aternately add half of the sour cream and then half the dry ingredients to the creamed butter, sugar and eggs. Beat until smooth. Mix in lemon extract.
Pour mixture into a buttered tube pan that has been lined with buttered wax paper on the bottom. Bake in a preheated 350 degree oven for about 1 hour.