Sour Cream Pound Cake with Strawberry Whipped Cream

 Ah! This cake is one of the best pound cakes I have made in a while and I have made quite a few. The strawberry whipped cream is light, fluffy and quite tasty. Strawberry lovers will enjoy this dessert.

Ingredients

1/2 c butter (1 stick)
1/2 c coconut oil
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 t salt
1/2 teaspoon baking soda
6 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon orange extract

Instructions

Preheat oven to 325 degrees. (**I start with a cold oven and bake for 1 hr 30 minutes to get a crunchier crust.)
Cream butter, oil, and sugar together; add sour cream.
Sift flour, salt, and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each.
Add vanilla, lemon and orange extract.

Pour into a greased and floured tube cake pan and bake for 1 hour 20 minutes
Let cool in pan 15 minutes. Run a butter knife gently along the outer rim of the cake to ensure it has separated from the pan, then flip over onto cooling rack. Let cool completely.
Top with your favorite topping or not!