Sour Cream Pound Cake

I made this several times this summer and served with fresh fruit or ice cream. It's fast and easy and really rich and yummy.

3 cups all-purpose flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups sugar
6 eggs
1 cup sour cream
1 tsp. almond extract

Mix the flour and baking soda together. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture and sour cream alternately one-third at a time, beating well after each addition. Stir in the almond extract. The batter will be very thick. Spoon into a greased and floured Bundt pan. Bake at 325 degrees for 1 1/4 hours. Cool in pan for 10 minutes. Invert onto a wire rack to cool completely. Serving suggestion: top with fresh fruit and powdered sugar. Serves 12