1 lb. butter
3 c. sugar
6 whole eggs
3 1/2 c. cake flour
1/2 pt. sour cream
1/4 tsp. baking soda
1 tsp. vanilla
6 drops lemon flavoring

Let butter sit out to soften at room temperature. Cream butter, slowly add sugar to creamed butter and cream until fluffy. Add eggs one at a time to butter and sugar. Add baking soda to cake flour. Add flour and sour cream alternately to mixture (in 3 separate additions) beginning with flour and ending with flour. Add vanilla. Preheat oven to 325 degrees. Grease tube pan well and bake 1 hour 15 minutes.

CARAMEL BUTTER FROSTING:

1/2 c. butter
1 c. brown sugar
1/4 c. milk
3 1/4 c. confectioners' sugar

Melt 1/2 cup butter, add 1 cup brown sugar. Stir 1 minute or until slightly thick. Cool slightly. Add 1/4 cup milk, beat until smooth. Beat in 3 1/4 or more cups of confectioners' sugar and continue beating until frosting is of spreading consistency.