Coffee Cake Sour Cream

• 1 cup butter, softened
• 2 cups sugar
• 6 large eggs
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon zest
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup sour cream
• 1 cup chopped walnuts
• 2 teaspoons confectioners' sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon peel and extract. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream beating well after each addition.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

butter, sugar, eggs, lemon juice, lemon zest, almond, allpurpose, baking soda, salt, sour cream, walnuts, sugar

Taken from www.tasteofhome.com/recipes/coffee-cake-sour-cream/ (may not work)