3 sticks or 3/4 lb. butter, at room temp.
3 c. sugar
5 lg. eggs
3 c. flour
1 tsp. vanilla
1/2 tsp. lemon extract or 1 tsp. grated lemon peel
1/2 tsp. almond extract
7/8 c. ginger ale or similar soda

Cream butter until light. Cream in sugar and beat until fluffy. Beat in eggs, 1 at a time. Beat in 1 cup flour, then add extracts and a little ginger ale. Continue adding flour, alternating with ginger ale until all ingredients are used. Beating can be done by hand or with electric mixer until batter is smooth.

Pour batter into 2 greased and floured 9 x 5 inch loaf pans or 1 greased and floured 10 inch tube pan. Bake in preheated 275 degree oven for 1 hour and 45 minutes or until a knife or cake tester inserted in middle of cake comes out clean and cake has begun to shrink from sides of pan. Let cool in pan. NOTE: Baking time will be slightly longer for 10 inch cake.