2) Butter and flour a tube pan and set aside. 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, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine.
3) Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
Cook's Note: This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to make into a wedding cake.