Sour Cream Pound Cake

1 cup of butter, at room temperature
3 cups of sugar
6 eggs
3 cups of sour cream
3 cups of flour
1/4 teaspoon of baking soda
1 tablespoon of almond extract

Preheat the oven to 325 degrees F.

In a large bowl of an electric mixer, cream the butter and the sugar.

Add the eggs, one at a time. Beat well after each egg is added.

Blend in the sour cream.

Mix the flour and the baking soda and then add them to the bowl. Mix well.

Add the extract. Mix well.

Pour the mixture into a 10-inch tube pan than has been buttered and dusted with flour.

Bake for 1 1/4 hours.

Allow the cake to cool for 20 minutes before removing it from the tube pan.