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1
Sift flour and measure.
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2
Resift twice with soda and set aside. Cream butter and add sugar slowly, beating constantly to cream well.
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3
Add eggs one at a time, beating well after each addition. Stir in dairy sour cream.
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4
Add flour mixture, 1/2 cup at a time, beating well and constantly.
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5
Stir in lemon extract and turn batter into well-greased and floured 10-inch tube pan.
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6
Use salt free shortening or fat for greasing pan.
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7
Bake in moderate oven (325u00b0) for about 1 1/2 hours or until cake is done.
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8
Place pan on rack to cool 5 minutes.
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9
Loosen cake around edge of pan and edge of tube with dull side of knife.
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10
Press toward pan, rather than toward cake.
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11
This protects crust.
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12
Turn cake onto rack to cool completely.
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13
Serve plain.
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14
When freezing this cake, either whole or cut, wrap in several thickness of clear plastic or aluminum foil.
