Crowd-pleasing Sour Cream Pound Cake, Absolutely Delicious! Inspirational Thought

Oodles of whole cakes, half cakes and slices of this cake have been sold over the years. Truly a crowd pleaser! Pumpkin Pound was also a hit in the fall - https://youtu.be/m750bseDtjQ What's for supper? Pepper Steak - https://youtu.be/DebLReXhR7s We reminisce about past years and give tips on things we have learned as venders that work well.
Items we use:
KitchenAid 5 Qt. Stand Mixer - https://amzn.to/3XZm4fW
Nordic Ware Pound Cake Pan - https://amzn.to/48EcS6H
Vollrath Thermoplastic Spatula (9 5/8 ") - https://amzn.to/3PYOe7U
8 1/2" silicone spatulas 8 piece - https://amzn.to/4cXk2nB
11" silicone spatulas 7 piece - https://amzn.to/3W4dMUa
Bamboo Cutting Boards - https://amzn.to/3TQgqgK

SOUR CREAM POUND CAKE
2 sticks Butter/Margarine (Imperial Margarine.) 1 teaspoon Pure Vanilla Extract
6 Eggs (room temperature) 1/2 teaspoon Pure Lemon Extract
3 cups Granulated Sugar 1/8 teaspoon Ground Ginger
3 1/2 cup All Purpose Flour 3/8 teaspoon Baking Soda
1 cup Sour Cream (Breakstone.)

Directions:
Have butter/margarine softened to room temperature.
Keep the sides and bottom scraped throughout the mixing process.
Mix:
Butter/Margarine and sugar together till creamy, mix for 5 minutes.
Add:
Sour cream, vanilla, lemon, soda and ginger.
Mix for another 5 minutes.
Add:
Eggs and flour alternately.
Mix for another 5 minutes.
Pour in a prepared greased and floured pan.
Bake at 325 degrees for 1 1/2 hours.
Remove from oven, let cool in pan for 7 minutes, remove from pan onto a cooling rack and let cool. (takes about 6 hours)

GOLDEN THOUGHT
Baking is like growing our faith in the Lord.
The heat (trials) can make us better or bitter.