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1
Heat the oven to 325 degrees.
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2
Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
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3
In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy.
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4
Slowly add confectioners sugar and beat for several minutes, until the mixture is satiny.
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5
Add sour cream, vanilla and lemon flavoring and mix well.
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6
Sift the flour and baking soda.
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7
Add 1 cup of the flour mixture to the butter mixture and mix well.
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8
Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour.
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9
Do not overmix or the cake will be tough.
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10
Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
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11
In a large bowl, beat the egg whites to stiff peaks.
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12
Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
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13
Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter.
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14
Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
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15
Bake for 30 minutes.
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16
If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes.
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17
The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all.
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18
Be careful to not underbake.
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19
Cool on a rack until the pan is easily handled.
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20
Run a knife around the rim and center tube and invert the cake onto the rack to cool completely.
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21
Transfer the cake to a serving plate or a cake stand.
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22
Dust with confectioners' sugar.
