8ouncesbutter(2 sticks, softened, plus extra for pan)
2cupsgranulated sugar
6large eggs,at room temperature
2teaspoonsfresh lemon juice
1teaspoonalmond extract
1cupsour cream
1cupvery coarsely chopped walnuts
powdered sugar,for garnish
Instructions
Preheat oven to 325°F. Butter and flour a Bundt pan.
In a medium bowl, whisk together flours, zest, baking soda and salt.
In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs one at a time. Beat in juice and extract. Alternate beating in flour mixture and sour cream. Stir in nuts. Scrape batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes. Invert the cake onto a wire rack, and cool completely. Before serving, sift powdered sugar over the top.