'This is a scrumptious old fashioned pound cake that reaches way back into your memory of how a pound cake should taste. A rich velvety and tender inside and a lot of crunch outside. I know you\'ll love it and reach for this recipe everytime you want to make a great old fashioned pound cake! ****There are more great recipes to just click on at the end of this video on the end screen**** **The recipe for this cake is below, just scroll down and enjoy** My address is: Hands That Cook P.O. Box 44 Choc, Al. 36354 PREHEAT YOUR OVEN TO 325 F 3 cups of sugar 2 sticks (8 tblsp. each)or 1 cup of softened butter 6 room temperature large or extra large eggs 3 cups all purpose flour to which you\'ve added and mixed in: 1/2 tsp. salt and 1/4 tsp. baking soda 1 to 1-1/2 tsp. of real extract of your choice (I used lemon) 1 cup full sour cream (room temperature) Beat butter and sugar until light and fluffy- this may take 5 minutes or so, don\'t skip this!! Add the room temp. eggs one at a time - incorporate well (about 1 minute after each egg) Add your choice of extract and incorporate well Add the flour all at once but not fast enough to cause flour clouds Finally, add the 1 cup of room temp. sour cream Let all this beat a minute or two.(don\'t over beat at this point, 2 to 3 minutes is enough) Pour into a greased and floured bundt or tube pan and bake in preheated 325 F for an hour and a half but start checking for doneness after an hour and ten minutes. Let cool for 10 minutes and remove from pan onto a cooling rack. When cool enough to your liking, cut and enjoy!!'
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