3 c. sugar
1 lb. butter, softened
6 eggs
1/2 tsp. almond extract
1 tsp. vanilla
1 tsp. butter flavoring
1/4 c. milk
1/8 tsp. salt
4 c. all-purpose flour

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts, milk, add sifted flour and salt a cup at a time and beat. Blend well.

Preheat oven to 325 degrees. Lightly grease and flour a large bundt pan. Pour into pan and bake 1 hour and 20 minutes or until cake tests done. Cool in pan for 10 minutes. Turn out and pour lemon glaze over hot cake.