2 1/2 c. sugar
1 c. butter
4 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
3 c. all-purpose flour
1/2 tsp. baking soda
1 c. buttermilk

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla and lemon extract. Thoroughly mix flour and baking soda. Add to creamed mixture, alternately with buttermilk, beating well after each addition. Pour into greased and floured Bundt or 10-inch tube pan.

Bake in a 325°F oven for 1 1/4 hours. Cool in pan 10 minutes. Remove to wire rack to cool completely.