Country Cooks Across America - Carolina Sour Cream Pound Cake

"Since moving to South Carolina, I feel that the most Southern item that I have had the privilege to enjoy (besides great barbecue) is pound cake. Pound cake is everywhere in the South, and this recipe is from a dear friend, whom I have had the honor to meet since moving here. The top and side crust on this pound cake is crisp and crunchy—it is the perfect balance to the moist crumb of the cake. It is delicious and very different from my grandma’s  Northern pound cake". Chef Sherri Beauchamp

Yields: 2 loaf pans

2 sticks (1⁄2 pound) unsalted butter, room temperature
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
½ teaspoon baking powder
6 eggs
½ teaspoon pure vanilla extract
1 teaspoon pure almond extract
 

Preheat an oven to 325°F. Cream butter and sugar together, and then add sour cream. Sift the flour and baking powder together. Alternate adding the dry mixture and eggs, one at a time, to the cream mixture, beating after each one. Add vanilla and almond extracts. Pour into "spray-paper-spray" pans*, and bake for 1 hour and 20 minutes.

*  Spray bottom  and sides of pan generously with baking spray, place parchment paper on bottom of pan (cut to exact size) Spray bottom and sides of pan again. 

Story and recipe is taken from  Country Comfort: Cooking Across America cookbook.