Ingredients
1/2 pound butter or 1 cup Crisco
3 cups granulated sugar
1 cup sour cream
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 to 1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
Method
Preheat the oven to 325°F (160°C). Grease and flour a suitable loaf or bundt pan, or line it with parchment paper.
In a large bowl, cream the butter (or shortening) and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the sour cream and continue to beat until smooth. Add the vanilla and lemon extracts.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined — avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on pan size and oven; begin checking for doneness around 1 hour 15 minutes.
Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.