Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 lb unsalted butter, softened (2 sticks)
- 2 3/4 cups sugar
- 1/2 teaspoon lemon extract
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 6 large eggs
- 1 (8 ounce) container sour cream
Directions
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Butter and flour a 12-cup tube pan or Bundt pan; set aside.
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Position oven rack in the lower third of the oven; preheat to 350°.
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In a bowl, stir the flour, baking soda, and salt together; set aside.
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Place the butter and sugar in the bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.
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Beat in the extracts; beat in the eggs one at a time, beating until smooth after each addition.
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Decrease mixer speed to low and beat in 1/3 of the flour mixture, then half the sour cream, beating until smooth after each addition (stop mixer occasionally to scrape bottom and sides of the bowl with a rubber spatula.
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Beat in another 1/3 of the flour, then after the flour has been absorbed, the remaining sour cream.
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Scrape bowl again and beat in the last of the flour.
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Use a rubber spatula to give a final mix to the batter; then scrape it into the prepared pan; smooth the top.
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Bake for about 1 ¼ to 1 ½ hours, or until the cake is well risen, cracked on top, and well colored and a pick comes out clean.
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Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
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Storage: wrap the cake in plastic wrap and then foil to ensure it doesn’t dry out.