3 cups sugar
2 sticks butter
6 eggs, separated
3 cups all-purpose flour, sifted
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons butter flavoring
1 teaspoon lemon extract

Bring butter, eggs and sour cream to room temperature. Preheat oven to 350°F. Grease and lightly flour a 10-inch tube pan or bundt pan and set aside. Cream butter and sugar until very smooth and creamy. Add egg yolks, one at a time, beating well after each addition. Sift flour three times. Add baking soda to sour cream to sugar mixture, blending well, add all flavorings. Beat egg whites until stiff; fold gently into mixture. Pour batter into prepared pan and bake for 1 1/4 to 1 1/2 hours or until cake tests done. Cool in pan on rack for 15 minutes.