How to Make Grandbaby Cakes Sour: Tangy Pound Cake

Instructions:

1. Position a rack in the lower third of your oven and preheat to 325°F (165°C). Generously grease and flour a 10-cup or 12-cup Bundt pan, ensuring every crevice is covered.
2. In a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 5–7 minutes until the mixture is pale yellow, light, and fluffy.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure a uniform emulsion.
4. Sift together the all-purpose flour, salt, and baking soda into a separate bowl.
5. Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with flour. Mix until just combined.
6. Stir in the vanilla and almond extracts. Use a rubber spatula to do a final manual fold to ensure no flour pockets remain.
7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes, or until a long wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.