3 cups sugar
2 sticks butter
6 eggs
3 cups plain flour
¼ tsp baking soda
1 cup sour cream
1 tsp vanilla extract
1 tsp lemon extract
Preheat oven to 325°.
Using a mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Gradually add sifted flour and baking soda. Blend in sour cream, followed by vanilla and lemon extract.
Pour into a greased and floured Bundt cake pan.
Bake at 325° for 90 minutes. Allow to cool for 15 minutes before removing from pan.
