Perfect Party Pound Cake

from ButterYum

makes one tall single-layer 9x13-inch cake

Ingredients

• 16 tablespoons unsalted butter, room temperature

• 3 cups granulated sugar

• 1 tablespoon pure vanilla extract

• 2 teaspoons pure almond extract

• 1/4 teaspoon pure lemon extract

• 7 large eggs

• 3 cups all purpose flour

• 1/2 teaspoon fine salt

• 1/4 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1 cup sour cream

Directions

1. Preheat oven to 325F.

2. Prepare 9x13x2-inch cake pan with Baker's Joy baking spray and wrap pan with insulated baking strips that have been moistened with water (this will prevent your cake from forming a hump).

3. In a heavy duty stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.

4. Add vanilla, almond, and lemon extracts; beat just until combined.

5. Add eggs, one at a time, beating after each addition until no traces of egg remain.

6. In a medium bowl, whisk together flour, salt, baking soda, and baking powder; add to batter in mixing bowl, beating until no traces of dry flour remain.

7. Add sour cream and mix until combined.

8. Pour batter into prepared baking pan and bake for 45-60 minutes until a toothpick inserted in the center of the pan comes out clean.

9. Remove cake pan from oven and place on a cooling rack for 10 minutes before turning the cake out of pan.

10. Allow cake to cool completely on rack before frosting

Note

• In the photo shown, I topped my cake with this ganache and this vanilla Italian meringue buttercream.