1 c. butter, softened
2 1/2 c. sugar
6 eggs, separated
3 c. all-purpose flour
1/4 tsp. baking soda
8 oz. carton sour cream
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 c. sugar

Cream butter, gradually beat in 2 1/2 cups sugar. Add egg yolks one at a time, beating well after each one. Combine flour and soda; add to cream mixture. Stir in vanilla and lemon extract. Beat egg whites until foamy. Gradually add 1/2 cup sugar, one tablespoon at a time; beating until stiff peaks form. Gently fold into batter. Pour into greased 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes. This is a very moist cake.