3/4 lb. butter (room temperature)
3 c. sugar
5 lg. eggs
3 c. flour, sifted
1 tsp. vanilla
1/2 tsp. lemon extract (or 1 tsp. lemon peel, grated)
1/2 tsp. almond extract
7/8 c. ginger ale

Cream butter until light. Cream in sugar and beat until fluffy. Beat in eggs, one at a time. Beat in 1 cup of flour; then add extracts and a little ginger ale.

Continue adding flour, alternating with ginger ale, until all ingredients are used. Pour batter into 2 greased and floured 9x5 inch loaf pans, or one 10 inch tube pan. Bake at 275 degrees for 1 hour 45 minutes.