Almond Pound Cake

1 cup butter
3 cup sugar
6 eggs
1 tsp. vanilla extract
3/4 tsp. almond extract
3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup sour cream

Cream butter and sugar; add eggs one at a time and mix well each time.
Add extracts. Sift together dry ingredients and add alternately with
the sour cream. Pour into greased and floured tube pan; bake at 350
degrees for 50 to 60 minutes. Test with a toothpick; do not overcook.
Cool completely in pan on rack. Freezes well and keeps well in
refrigerator.


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