ALMOND SOUR CREAM 
POUND CAKE
Nan Evans (BY ALICE OLDFIELD)
½ lb. butter (2 sticks) plus more for pan
3 c. flour plus more for pan
3 c. sugar
1 c. sour cream
½ tsp. baking soda
6 eggs
½ tsp. orange extract
½ tsp. almond extract
 Butter and flour a tube pan. Set aside. Heat oven to 325°F. 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 alter-
nately with eggs, one at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for one hour and 20 minutes. Cool cake in pan for about 10 minutes and then un-mold and cool completely on wire rack. Frost cake when completely cooled.
Almond Buttercream Frosting
¾ c. butter (1½ sticks), softened
3-4 c. confectioners’ sugar
1¼ tsp. almond extract
With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth a...