SOUR CREAM POUND CAKE

Wonderful with fresh strawberries and whipped cream.  Can be made a couple of days ahead of time.  Serve with Coeur d'Alene Cellars Viognier.

2 3/4 cups sugar
1 cup butter
6 eggs
3 cups flour
1/2 teaspoon salt

1/4 teaspoon soda
1 cup sour cream
1/2 teaspoon lemon extract
1/2 teeaspoon orange extract
1/2 teaspoon vanilla

Cream butter and sugar till light and fluffy.  Add eggs, one at a time, beating WELL after each addition.  Sift together flour, salt and soda.  Add to creamed mixture alternating with sour cream, beating after each addition.  Add extracts and vanilla and beat well.  Pour batter into greased and floured 10• tube pan.  Bake at 350 degrees for 1hr. 15 mins. or till cake tests done.  Do not overcook.  Cool 15 minutes.  Remove from pan.  Serves 24 to 28. 

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