Serves: 12
Total Time: 1 hour 35 minutes, plus cooling
Prep Time: 15 minutes
Ingredients:
- 3 c. sugar
- 1 c. (2 sticks) butter
- 6 lg. eggs
- 8 oz. sour cream
- 3 c. all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 1/4 tsp. lemon extract
- 1/8 tsp. almond extract
Directions:
1. Preheat oven to 325°F. Grease and flour 12-c. Bundt pan.
2. In large bowl, whisk together flour, baking soda, and salt; set aside.
3. With mixer on medium-high speed, beat sugar and butter until creamy and well combined. Beat in eggs, 1 at a time, scraping side of bowl occasionally. Alternate beating in flour mixture and sour cream, starting and ending with flour mixture, beating well in between additions. Beat in extracts.
4. Pour batter into prepared pan. Bake 1 hr. 20 min. or until skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Using butter knife, gently loosen edges of cake from pan. Invert pan onto wire rack. Remove pan and let cake cool completely. To make ahead, wrap cooled cake tightly in plastic wrap and store at room temperature up to 1 day.
