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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 12 |
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Nick Malgieri 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:
1. Butter and flour a 12-cup tube pan or Bundt pan; set aside.
2. Position oven rack in the lower third of teh oven; preheat to 350°.
3. In a bowl, stir the flour, baking soda, and salt together; set aside.
4. 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.
5. Beat in the extracts; beat in the eggs one at a time, beating until smooth after each addition.
6. 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.
7. Beat in another 1/3 of the flour, then after the flour has been absorbed, the remaining sour cream.
8. Scrape bowl again and beat in the last of the flour.
9. Use a rubber spatula to give a final mix to the batter; then scrape it into the prepared pan; smooth the top.
10. Bake for about 1 1/4 to 1 1/2 hours, or until the cake is well risen, cracked on top, and well colored and a pick comes out clean.
11. Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
12. Storage: wrap the cake in plastic wrap and then foil to ensure it doesn’t dry out.
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