1 c. butter
2 3/4 c. sugar
6 egg yolks
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. almond extract (optional)
3 c. all-purpose flour
1/4 tsp. baking soda
1 (8 oz.) carton sour cream
1 c. chopped pecans
6 egg whites

Grease and flour 10-inch tube pan; set aside. In a large mixer bowl, thoroughly cream butter and 2 1/4 cups of sugar until light. Add egg yolks, one at a time, beating well after each addition. Add vanilla, lemon, and almond extracts; beat until light. Stir together flour and baking soda. Add flour mixture alternating with sour cream to the beaten egg yolk mixture. Stir in chopped pecans.

Wash beaters thoroughly. In a large bowl, beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Fold beaten egg whites into cake batter. Turn batter into prepared tube pan. Bake in 325 degree oven about 80 minutes. Cool cake in pan about 10 minutes. Remove from pan and cool completely on wire rack.