Lemon Almond Pound Cake

This pound cake exceeded my expectations since I've been hesitant to bake with sour cream in the past. This pound cake was so fluffy that sometimes in innards actually reminded me of angel food cake. Yum!

1 cup butter
3 cups of sugar
6 large eggs
2 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
3 cups all purpose flour
1 (8 oz) container sour cream

Beat butter with mixer until creamy. Gradually add sugar until light & fluffy. Add eggs one at a time until yolk disappears. Add extracts. Add flour to butter mixture alternating with sour cream. Beat batter on low until well blended. Pour batter into a greased & floured 12 cup tube pan. (bundt pan)
Bake at 325 degrees for 1 hour & 40 minutes or until cake comes out clean on cake tester. Cool in pan for 10-15, then remove from pan & let cool completely.