Italian Cherry Pound Cake

Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.

To a large bowl, add the butter and sugar. Using a handheld or stand mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Add the sour cream and mix on medium, scraping the sides if necessary, until thoroughly mixed. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the vanilla and almond extract, and beat to combine. Add the flour, baking powder and salt. Mix the ingredients together until just combined, being careful to not overmix.