Preheat over to 325 F. Grease and flour a 12 cup Bundt pan (or 2 to 3 9X5X3 loaf pans). Have all your ingredients at room temperature for best results. In a mixer, cream together until light and fluffy:

2 sticks unsalted butter, room temperature

3 cups sugar

In a measuring cup, break

6 eggs

Add flavorings to the unbeaten eggs:

2 tsp. vanilla extract

2 tsp. vanilla butter nut flavoring

1 tbsp. lemon extract

Back at mixer, pour in the eggs, one “yolk” at a time, mixing in well before adding the next. Add 

1 tbsp fresh grated lemon zest

1 tbsp poppy seeds

In a separate bowl, whisk together:

3 cups all purpose flour

1/2 tsp. salt

1/4 tsp. baking soda

Add these dry ingredients to your creamed ones, alternate in small portions with

1 cup (8 oz.) sour cream

Use spatula to make sure bottom of mixer bowl is incorporated well. Spoon batter into prepared pan(s) and level top. Bake for 1 hour 15 minutes, or until a toothpick inserted in middle of the cake comes out clean. (Smaller pans will bake quicker). Cool for 10 minutes then turn out the cake onto a wire rack to cool. Top with whipped cream, fresh fruit, and/or lemon curd. (recipe below)

You can also make a simple syrup for soaking the cake, using lemon juice instead of water. You can also add citrus flavored liquors to the simple syrup for more impact. Orange and lime zest can be used along with the lemon and their juices in the syrup.

Lemon Curd

In a small pan, heat to boiling: 

1/2 cup fresh-squeezed lemon juice

1/2 cup sugar

6 tbsp unsalted butter

1 tbsp fresh grated lemon zest

In a bowl, whisk well:

4 whole eggs

Slowly add the hot mixture into the eggs while beating. If you add all at once, you could “scramble” the beaten eggs. Once the hot mixture is all in, pour it  back into the pan and put on low to medium heat. Stir constantly with a wooden spoon or rubber spatula and heat just until the mixture coats the back of the spoon/spatula. Don’t let it boil. Remove from heat and pour through a sieve, to remove any egg lumps and the larger zest. Let cool before serving and store in the refrigerator. To prevent a “skin” from forming on top, place a small piece of plastic wrap on the warm surface before it cools. 

Cooled lemon curd can be folded into whipped cream to make a lemon mousse. Makes a wonderful filling for tarts and lemon meringue pie.