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This classic Sour Cream Pound Cake brings back so many memories. This recipe has been passed down from generation to generation and has become our go-to pound cake for any family get-together. The sour cream adds the perfect amount of richness , moisture and tang. Paired with lemon extract, it's a match made in heaven! You can find the full recipe for this delicious Sour Cream Pound Cake below!👇️⁠ ⁠ ✨Don't forget to save this recipe for later!✨⁠ ⁠ Ingredients:⁠ • 3 1u002F4 cups White Lily® Enriched Bleached All-Purpose Flour⁠⠀⁠⠀⁠ • 1u002F2 teaspoon salt⁠⠀⁠⠀⁠ • 1 1u002F2 cups butter, softened⁠⠀⁠⠀⁠ • 3 cups sugar⁠⁠⠀⁠ • 5 large eggs⁠, room temp⁠.⁠ • 1 (8 oz.) container sour cream, room temp.⁠ • 1 tablespoon vanilla extract⁠⠀⁠⠀⁠ • 1 teaspoon lemon extract⁠⠀⁠⠀⁠ ⁠ Directions:⁠⠀⁠ 1. Combine flour and salt in small bowl; set aside. Beat butter with electric mixer about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 7-10 minutes or until the mixture is light, fluffy and almost doubled in size.⁠ ⁠ 2. Beat in eggs, one at a time, beating well after each addition. Reduce speed to low and gently mix in flour. Fold in sour cream and extracts until well combined. Spoon batter into prepared pan.⁠ ⁠ 4. Bake 1 hour 15 minutes to 1 hour 30 minutes at 325F from a cold oven. To check for doneness, insert a toothpick in the center and bake until the toothpick comes out with very few crumbs. Cool in pan on cooling rack for 15 minutes. Remove from pan. Cool completely.