2 3/4 c. sugar
1 c. butter
6 lg. eggs
1 (8 oz.) carton sour cream
3 c. sifted all-purpose flour
1/4 tsp. baking soda
2 tsp. lemon, orange or vanilla extract

Cream butter and sugar thoroughly. Add eggs one at a time; mix well after each addition. Add sour cream and mix well. Add sifted flour and soda, 1/2 cup at a time and mix thoroughly. Add extract.

Pour into greased and floured Bundt pan. Bake at 325 degrees for 1 hour and 20 minutes. "A lemony cake that is great plain or with the glaze. I always use the Lemon Glaze"

LEMON GLAZE:

1/4 c. butter
2/3 c. sugar
1/3 c. lemon juice (approx. 2 lemons)

Bring to boil, stirring gently while mixture boils, 1-2 minutes. Immediately cover outside of cake. (Slowly pouring over top, then spreading with knife until mixture has been absorbed. Cake should be warm.)