Ingredients:

• 3 cups – Cake Flour
• 3 cups – Sugar
• 1 cup – sour Cream
• 6 eggs, room temperature
• 1/4 cups – fresh Lemon juice
• 1/2 tsp – baking soda
• 1/2 tsp – salt
• 2 sticks unsalted butter, room temperature
• 1 tsp – ground Lemon peel
• 1 tsp – Lemon extract

Method:

1. Preheat oven to 325F. Grease a large pan, dust with cake flour, tap out excess.
2. Sift flour, baking soda and salt into a medium bowl.
3. With mixer, cream butter in large bowl on medium speed until fluffy.
4. Gradually add sugar, and beat 5 minutes.
5. Add eggs, 1 at a time, beating just till combined after each.
6. Using a rubber spatula, mix in dry ingredients.
7. Mix in sour cream. Transfer batter to prepared pan.
8. Bake cake until tester inserted near center comes out clean, about 1 1/2 hr.
9. Let cake cool on rack 15 min.
10. Cut around cake in pan, turn out.
11. Carefully turn cake right side up on rack and cool completely.
12. Can be prepared 2 days ahead.
13. Wrap in foil and store at room temperature.