Step 1

Preheat the oven to 325°F (165°C) and butter and flour a large 12-cup bundt pan. Set aside.

Step 2

With an electric mixer, blend the butter and sugar on medium speed for 5 minutes, until pale and fluffy.

Step 3

Add the vanilla, almond, and lemon extracts, then the eggs, one at a time, until blended. Then stir in the sour cream.

Step 4

In a small bowl, combine the flour, baking soda, and salt, and then gradually add to the wet ingredients until thoroughly combined but taking care not to over mix.

Step 5

Pour into the prepared pan and then firmly tap the pan onto the counter to remove any air bubbles.

Step 6

Bake on a center rack for 65-75 minutes, or until a skewer inserted into the center comes out clean. This is a very big cake so it does take some time.

Step 7

Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Step 8

Just before serving, dust with powdered sugar. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to two months.