Lemon Sour Cream Pound Cake

Merry Christmas! This is a family favorite recipe, good any time of year, but makes a great cake to take to parties or even give as a gift.

Preheat oven to 350. Spray tube pan or bundt pan with Pam & coat with sugar.

• 2 sticks of margarine (I use Blue Bonnett)
• 2 Cups sugar
• 6 eggs at room temperature
• 3 Cups flour
• 1/4 teaspoon baking soda
• 1 teaspoon lemon extract (I use more because we like it with more lemon flavor)
• 1 8 oz. container sour cream (I use Daisy Light)

Beat eggs well, add in sugar gradually. Next beat in margarine. When well mixed, add in flour slowly. Next add baking soda followed by sour cream. Last add the lemon extract.

Pour batter in pan & bake 1/2 hour at 350 and reduce oven temperature to 300 and bake for 1 hour.

Take out of oven, let cool about 20 minutes or so & invert onto plate to finish cooling. I generally shake or tap the pan before placing platter on top to turn cake onto.

Can glaze if you want, but omit sugaring the cake pan. Refrigerate when cool. It is better each day as the flavor seems to go through the cake more.