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
1/2 tsp. vanilla

1. Bring butter and eggs to rest of room temperature.

2. Grease and flour the bottom and sides of a 10 inch tube pan; set aside.

3. Preheat oven to 350 degrees.

4. In a small mixer bowl beat the butter at medium speed of an electric mixer 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. Scrape the bowl frequently with a rubber spatula, guiding mixture toward the beaters. Beat 2 minutes more.

5. Stir together flour, salt and soda. Add to creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Beat well after each addition. Add lemon extract, orange extract and vanilla; beat just until thoroughly blended. Turn batter into prepared 10 inch tube pan.

6. Bake in 350 degree oven for 1 1/2 hours or until a toothpick inserted in the center of the cake comes out clean and dry. Cool cake in pan on a wire rack for 15 minutes, then remove from pan. Cool completely. Ice or sprinkle with powdered sugar if desired.