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Ingredients
- 1 c. Butter or possibly margarine, softene
- 6 lrg Large eggs
- 2 2/3 c. Sugar
- 3 c. All-purpose flour
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Lowfat sour cream, cultured
- 1/2 tsp Lemon extract
- 1/2 tsp Orange extract
- 1/2 tsp Vanilla extract
Directions
- Bring butter and Large eggs to room temperature. Grease and flour the bottom and sides of a 10-inch bundt or possibly tube pan; set aside.
- In large mixing bowl, beat butter with electric mixer till creamy.
- Gradually add in the sugar, beating at medium speed till light and fluffy.
- Add in Large eggs, one at a time, beating about 1 minute after each; scrape bowl frequently, guiding mix toward beaters. Beat 2 min more.
- Sift together flour, soda and salt. Add in to creamed mix alternately with lowfat sour cream, beginning and ending with flour mix. Beat well after each addition. Add in lemon, orange and vanilla extracts; beat just till thoroughly blended.
- Pour batter into prepared 10-inch bundt or possibly tube pan. Bake in preheated 350 degree oven for 1-1/2 hrs, or possibly till wooden pick inserted in center comes out clean and dry. Cold cake in pan on wire rack for 15 min; remove from pan. Cold completely. Sprinkle with confectioners' sugar, if you like.
- Makes 12 to 16 servings. Lori Norman/Wis Gramma
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