Pound Cake

1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 1/2 tsp vanilla
1/4 tsp almond extract
2 eggs
1/2 cup sour cream

Cream together butter, sugar, and vanilla. Add eggs. Mix in flour, baking soda, and salt. Stir in sour cream until blended. Pour batter into greased and floured loaf pan, preferably glass. Bake at 325 for 70 minutes.

Variations: *omit almond and instead use 1 tsp lemon zest, 2 Tbsp lemon juice, and 1 Tbsp poppy seeds or 2 Tbsp minced crystallized ginger.

Recipe from Williams & Sonoma cookbook