2 sticks butter
3 c. sugar
3 c. flour
1/4 tsp. soda
1/2 tsp. baking powder
1 c. sour cream
6 eggs
2 tsp. flavoring (vanilla,
lemon, almond, your
preference)

Cream butter and sugar. Add eggs and beat until light
and fluffy. Sift dry ingredients together and add to sugar
mixture alternately with sour cream. Add flavoring. Pour into
prepared 12 cup Bundt dish (greased generously and coated with
graham cracker crumbs). Microwave on 70% power for 15 to 18
minutes or until done. Cover with waxed paper and let stand 10
to 15 minutes on countertop. Invert.

Variations: Sour Cream Pound Cake is a good basic
recipe. Delicious variations of pound cake may be made by
following this basic recipe and making the following additions
and substitutions:

Coconut Pound Cake:
Fold in 2 cups grated fresh coconut and flavor the cake
with 1 teaspoon coconut extract and 1 teaspoon almond extract.

Betty's Chocolate Pound Cake:
Add 1/3 cup cocoa to dry ingredients.

Peanut Butter Pound Cake:
Substitute 1/2 cup peanut butter for sour cream. Use 1
cup light brown sugar, firmly packed, and 2 cups granulated
sugar instead of 3 cups granulated.

Brown Sugar Pound Cake:
Instead of 3 cups sugar use 1 pound light brown sugar
and 1 cup white sugar. Also add 1 cup finely chopped walnuts.
After baked and inverted from dish, top with Walnut Glaze. To
make glaze, cream 1 cup sifted powdered sugar and 2 tablespoons
butter, add 6 tablespoons cream, 1/2 teaspoon vanilla and 1/2
cup chopped walnuts. Blend well. After baking cake, invert
from dish and top with Walnut Glaze.

Strawberry Pound Cake:
Substitute 1 cup pureed fresh strawberries for sour
cream. If using frozen, sweetened strawberries, reduce sugar
to 2 3/4 cups.