Sour Cream Pound Cake

Ingredients

• 545 g (2¾ cup) sugar

• 1 cup (2 sticks) butter 

• 6 large eggs

• 360 g (3 cups)* sifted AP flour (I've never actually sifted the flour, but that's what Mom's recipe says.)

• 3 g salt (I've used both regular table salt and kosher salt with no noticeable difference in results. My son claims he can taste the iodine if I use iodized salt, but I haven't tested this in a double-blind study.)

• ¼ tsp baking soda (In case you're curious, ¼ tsp of baking soda is about 1.5 g, but few people have a scale accurate enough to measure baking soda by weight.)

• 227 g (1 cup) dairy sour cream

• ½ TBSP lemon extract

• ½ TBSP orange extract

• ½ TBSP vanilla extract

Feel free to play with the amount of extract, but be careful; it's easy to overdo it!

* I recommend measuring your flour by weight to ensure consistent results. If you want to use volume measurements, don't scoop the flour using the measuring cup. Instead, spoon flour into the measuring cup until it heaps above the cup, and level it with a butter knife or other straight edge. If you scoop directly, you'll likely get too much flour, which could make the cake dry.