2 sticks butter, soft
3 c. sugar
6 eggs
1 c. sour cream or 1 (8 oz.) carton
1/4 tsp. baking soda
3 c. sifted flour
1 tsp. vanilla or lemon flavoring or 1/2 tsp. almond flavoring

Sift flour and measure (at least twice). Resift twice with soda. Set aside. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs one at a time, beating after each addition. Stir in sour cream. Add flour mixture, 1/2 cup at a time, beating well and constantly.

Stir in flavoring and turn batter into a well-greased and floured 10-inch tube pan.

Bake at 325 for about 1-1/2 hours or until cake is done.

Place cake on rack and cool for 5 minutes. Loosen cake around edge of pan and edge of tube with a dull knife. Turn cake onto rack to cool completely. Serve plain.