Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.

Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5 minutes.

Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.

Flavoring: Stir in the vanilla extract (and lemon extract, if using).

Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Glaze (Optional): Mix 1 cup powdered sugar with 2 tablespoons of milk to create a simple glaze. Drizzle over the cooled cake.