Recipe 23: SOUR CREAM POUND CAKE (Dessert)

SOURCE: This recipe is courtesy of my cousin Reon Broadway.  This was one of his that he submitted to the Family Cookbook.
Decadent...full of butter and eggs.  Dense, rich and utterly delicious.
I love this recipe because it isnt excessively sweet. It has a nice creamy, poundcake texture with a buttery richness.  This poundcake is great plain, or you can make a glaze of powdered sugar and milk to go over top. I omit the glaze, as this cake is a wonderful solo act.

THE RECIPE:

2 1/2 sticks BUTTER softened
3 cups flour
1/2 pint sour cream
1/2 tsp lemon flavoring
1/4 tsp almond flavoring
3 cups sugar
6 whole eggs
1/4 tsp baking soda
1 tsp vanilla
1/2 tsp mace

cream together sugar sour cream and butter.  Add other ingredients and mix well.  Add the eggs one at a time, beating well after each addition.  Grease and flour pan (I use the bundt pan).  Pour batter into pan and let sit for a minute or two before putting into the oven.

Bake at 300 for 70 minutes. toothpick test to check for done-ness.