1 c. butter
6 eggs
2 3/4 c. sugar
3 c. flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. sour cream
1/2 tsp. lemon extract
1/2 tsp. orange extract (optional)
1/2 tsp. vanilla

Bring the butter and eggs to room temperature. Grease and flour the pan. In a smaller mixer bowl, beat the butter at medium speed until creamed. Gradually add the sugar beating at medium speed until light and fluffy. Add eggs, one at a time, beating about 1 minute after each egg. Scrape the bowl frequently with a rubber spatula, guiding the mixture toward the beaters. Beat 2 minutes more.

Sift together the flour and soda. Add to creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Beat well after each addition. Add lemon and orange extract and vanilla. Beat just until thoroughly blended. Turn batter into a well prepared Bundt pan. Bake at 350 degrees for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool. Sprinkle with powdered sugar.