Almond Sour Cream Pound Cake

1/2 pound (2 sticks) butter, plus more for pan

3 cups sugar

1 cup sour cream

3 cups all-purpose flour, plus more for pan

1/2 teaspoon baking soda

6 eggs

1/2 teaspoon orange extract

1/2 teaspoon almond extract

Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.

In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.