3 c. sugar
1 c. butter
6 eggs, separated
2 tsp. lemon extract or vanilla extract
3 c. sifted flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. buttermilk (room temp.)

Mix sugar and butter until light and creamy. Add egg yolks, one at a time, blending well after each. Add flavoring and mix until blended. Sift dry ingredients together and add to sugar and butter alternately with buttermilk, starting and ending with flour mixture.

In separate bowl, beat egg whites until meringue-like. Fold egg whites into flour mixture. Pour into tube or bundt pan. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes.