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.