Ingredients
3 cups of sugar
1 cup of butter
6 large eggs
1/4 cup of fresh lemon juice
1 tsp of lemon extract
Zest of one lemon
3 cups of sifted cake flour
1 tsp of baking soda
Pinch of salt
1 & 1/4 cup of Sour Cream
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. I also add 1 tbsp of granulated sugar.
Sift together the flour, baking soda and salt and set aside.
In a stand mixer, beat the butter and sugar 5 to 7 minutes until light and fluffy. Add lemon juice and extract and mix until blended.
Add the eggs one at a time and beat well after each addition.
On low speed add in the flour mixture and sour cream, alternating between the two. Stir in lemon zest.
Pour batter into prepared tube pan and bake for about one hour or until a toothpick comes out completely clean.
Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Enjoy!
