1 c. (2 sticks) butter, softened
3 c. sugar
6 eggs (room temperature)
3 c. all-purpose flour
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 tsp. baking soda
1 (8 oz.) container sour cream

Beat butter at medium speed with electric mixer about 2 minutes until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings. Pour batter into greased and floured 10-inch tube pan.

Bake at 325°F for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes. Remove from pan and let cool completely on a wire rack.