Sour cream pound cake

Ingredients: 3 cups flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup unsalted/salted butter, room temperature - 3 cups sugar - 6 eggs, room temperature - 1/4 cup fresh lemon juice (optional) - 1 cup sour cream
Prep: Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with flour; tap out excess flour. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until light and fluffy. Slowly add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan. Bake cake until tooth pick comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake. Carefully turn cake side up on rack and cool completely; serve with berries or ice cream ! Enjoy