a cake with soft crumb and delectable taste...
...recipe finally here!...sorry dears.this was my antidote to a venomous gloomy weekend. cold rain grey rain buckets of rain, saturday AND sunday. in tagalog, we were "batong bato" from cabin fever and staying in.
i've heard it said that the back of the box recipes are tried-and-true, and this one certainly is. i found it on the back of my lemon extract box, those teeny tiny jars from a little spice company in the US that are priced humongously...it provided a bite of sunshine at least.
i added lemon and orange zest to the original though, because i like zingy tangy flavors, and since i had a lone blood orange i used that for the juice, AND i also used the last splash out of my Grand Marnier nip.
1 cup butter, softened
2 cups sugar
4 eggs
2 & 3/4 cups all-purpose flour
1/4 tsp. baking soda
1 cup sour cream
1 tbsp. orange juice
2 tsps. pure lemon extract (or, zest of one lemon and 1 orange, grated w/ Microplane grater--fluffier and lighter, so use it all)
1 tsp. pure vanilla extract
have all ingredients at room temperature.
preheat oven to 325F.
beat butter and sugar until creamy. add eggs, one at a time, beating after each addition. in another bowl, mix flour and baking soda; add to butter mixture alternately with sour cream. stir in remaining ingredients. spoon batter into greased and floured Bundt pan.
bake 60 to 65 minutes or until toothpick inserted in center comes out clean.
remove from oven and set pan on a rack to cool ten minutes. invert into a cake platter and cool completely before frosting with a half recipe of milk chocolate buttercream.
