Sour Cream Pound Cake Ingredients: 1/2 pound unsalted butter 3 cups sugar 6 eggs 3 cups flour 2 teaspoons vanilla 2 teaspoons lemon extract 1/2 teaspoon soda 1/2 teaspoon salt 1 cup sour cream or Greek yogurt ( I used my yogurt) Directions: Prepare a large tube pan or 2 loaf pans with butter and flour. Preheat the oven to 325 degrees. In a large stand mixer combine butter and sugar, beating until light and fluffy. Add the eggs one at a time, again mixing in well. Add vanilla and lemon extracts. In a small bowl combine the flour, soda and salt. Gradually add the flour mixture and sour cream or Greek yogurt, alternating. Add the batter to the tube pan or 2 loaf pans. Bake for 1 hour or until a cake tester comes out clean. Cool completely before carefully inverting onto a plate. This cake also freezes well. Wrap carefully in air tight plastic before freezing. YUMMY