Sour Cream Pound Cake

3 sticks butter                            

3 cups Sucanat with Honey        

5 eggs                                        

4 cups soft wheat flour                

½ tsp. baking powder

½ tsp. salt

• ¼ cup milk
• 1 cup sour cream
• 1 tsp. vanilla extract
• 1 tsp. lemon extract (optional)

Preheat oven to 300F. Cream butter and Sucanat with Honey until light and fluffy. Add eggs one at a time. In separate bowl, combine dry ingredients. Add alternately with milk and sour cream mixing well after each addition. Add vanilla and lemon extracts; mix well. Pour batter into a greased and floured tube or bundt pan.

Bake 1 hour and 30 minutes.

Do not open the door while baking. Let cool in pan 10 minutes then invert onto platter.