(From Perfect Cakes by Nick Malgieri; I edited these instructions for simplicity's sake.)
3 cups flour
½ t. baking soda
½ t. salt
Preheat oven to 350°. Butter and flour 12-cup tube or Bundt pan. Stir together flour, baking soda, and salt. Set aside.
½ pound butter, softened
2¾ cups sugar
Beat on medium speed until very light, about 5 minutes.
½ t. lemon extract
½ t. orange extract
½ t. vanilla
Beat into batter (I also have used 1½ t. vanilla instead of the above combination).
6 large eggs
Beat into batter, one at a time, beating until smooth after each addition.
8 ounces sour cream
On low, alternately beat in flour mixture and sour cream, beginning and ending with flour. Scrape into pan and bake for 1¼ to 1½ hours or until cake tester comes out clean. Let sit in pan 10 minutes and then turn out on rack to cool completely.