By: Joanne Paradis
Ingredients
- 3 sticks unsalted butter
- 3 cups sugar
- 6 eggs
- 3 cups cake flour (such as Swans)
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 8 oz container of sour cream
- 1-1-/2 oz good quality pure lemon extract (to taste)
- Lemon zest from ½ lemon – optional
- OPTIONAL GLAZE:
- 1/2 cup powdered sugar
- 2-3 tbsp lemon juice
Directions
- Butter, sour cream and eggs should be room temperature
- Cream the butter and sugar.
- Add eggs one at a time. Add the sour cream.
- Stir in ½ the bottle of Lemon Extract. You can add some lemon zest from 1/2 lemon if you’d like.
- Mix the cake flour, salt, and baking soda together.
- Add flour mixture to the batter – DO NOT OVER MIX – should be light & fluffy
- Bake in a LARGE bundt pan (12 cup) at 325 for 1.5 hours. If you do not have a large bundt pan, you can use a 10 cup and put 2 cups of the batter in a loaf pan.
- Check the loaf pan after 45 minutes. If toothpick comes out clean, you’re good.
- Let cake completely cool on a rack before icing.
