Preheat your oven to 350F degrees. Lightly butter a 10-cup Bundt or tube pan or spray with non-stick baking spray.
Sift the flour into a large bowl, then measure 3 cups sifted flour back into the sifter. Return any remaining flour to your flour container. Add the baking soda and salt to the sifter and sift into a clean bowl.
In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes (This will NOT be creamy). Stop and scrape down the sides and bottom of the bowl. With the speed on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl.
Take the bowl out of the mix stand and using a rubber spatula, gently fold the flour in, in thirds, just folding until flour still streaks through the batter, alternating with the sour cream and beginning and ending with the flour. Scrape down the bowl and add the extracts, one at a time, still folding with the spatula, until combined between each addition.
Place the mixer bowl back in your stand and mix on medium speed until the batter is shiny, about 3 minutes.
Pour the batter into the cake pan. Bake approximately 1 hour or until a toothpick or cake tester inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack. Let the cake cool completely before cutting.
Serve immediately as is, or with these suggestions from simple to fancy: Powdered sugar, whipped cream and fresh in-season fruits, powdered sugar glaze, soak each piece in your favorite liqueur, and crazy as this sounds, pound cake is amazing when griddled.
Cake can be kept fresh up to one week in air-tight container.