1 c. butter at room temperature
3 c. sugar
2 tbsp. lemon extract
1 tsp. almond extract
7 eggs
1/4 tsp. baking soda
3 c. flour
1 c. sour cream
2 tbsp. orange juice

Beat butter and sugar, lemon and almond extract. Add eggs one at a time, beating well after each. Stir soda into flour, add flour and sour cream alternately to creamed mixture, mixing just until well combined. Spoon batter into well greased 10 inch tube pan. Bake in 325 degree oven for 1 hour 20 minutes or until wooden pick comes out clean. Usually cooks in 1 hour 10 or 15 minutes so check then. Cool in pan 15 minutes then turn out. Drizzle lemon glaze over cake and cool completely.