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

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

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

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.

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

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.

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

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.