Ingredients

The following ingredients have 16 Servings
  • 1 cup salted butter
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups cake flour
  • 1/2 tsp baking powder
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 tsp lemon extract

Instruction

  • Start by preheating your oven to 300 F then liberally grease and flour a tube pan, bundt pan, large loaf pan or two smaller loaf pans or you can use non stick baking spray or my cake release recipe.
  • In your stand mixer bowl, add butter, shortening and sugar and mix for 4-5 minutes on high speed until very pale yellow, creamy and fluffy.
  • Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
  • While eggs are going, sift together dry ingredients (flour and baking powder).
  • Turn your mixer down to its lowest speed, and slowly alternate the dry ingredients with the sour cream, milk, vanilla and lemon extract.
  • Pour batter into greased pan or pans. Bake in oven for 1 hour and 30 minutes for 1 vessel and start checking around 45 minutes for 2 small vessels. Or until a toothpick inserted in the center of the cake comes out clean.
  • Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.