Weekend of Baking Extravaganza, Day 2: Sour Cream Pound Cake

The original recipe appears in All Cakes Considered. In lieu of using the vanilla, orange, and lemon extracts, I wanted to try Princess Cake & Cookie emulsion.

What You Need
2 sticks unsalted butter, room temperature
3 cups sugar
5 large eggs, room temperature
3 cups all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 cup sour cream
3 tsp Princess Cake & Cookie emulsion

1. Preheat the oven to 325 degrees.

2. Prepare a 12-cup bundt pan or a 10-inch tube pan.

3. Cream the butter and sugar.

4. Add the eggs one at a time, mixing to incorporate the egg into the batter before adding the next one.

5. Sift together flour, baking soda, and salt in a separate bowl.

6. Alternately add the flour mixture and the sour cream.

7. Add the emulsion.

8. Pour the batter into the prepared pan.

9. Bake for 90 minutes.

10. Cool in the pan for 30 minutes then remove from the pan.