1 lb. (4 sticks) unsalted butter, softened
4 c. sugar
6 lg. eggs
3/4 c. milk
4 c. cake flour
1 tbsp. vanilla extract
1/2 tsp. almond extract
1/2 c. lemon juice

In large bowl of an electric mixer, beat butter until light. Beat in 3 cups sugar until light and fluffy; beat in eggs, one at a time, beating thoroughly after each addition.

Stir milk into batter in 3 parts, alternating with 3 parts flour. Stir in both extracts. Mix well.

Pour batter into a greased and floured 10-inch bundt pan. Bake in a preheated 325 degree oven until a toothpick inserted in center comes out clean, about 1 hour. Cool on a wire rack 5 minutes.

In a small saucepan, combine remaining 1 cup sugar with lemon juice. Heat until sugar is dissolved. Spoon over cake. Let stand until cool before unmolding. Serves 12 or more.