Beat butter and sugar at medium speed with an electric mixer for 2 minutes or until creamy.
Add eggs one at a time, beating just until incorporated.
Sift together flour, salt, and soda. Add the flour mixture to butter mixture gradually, alternating with adding the sour cream. Start and end with adding the flour mixture. Beat at a low speed with each addition.
Add extracts, beat well.
Pour batter unto a greased and floured 10-inch tube pan (or bundt pan) and put in the oven. Bake for 90 minutes.
Cool in pan on a wire rack for 10-15 minutes, then remove from pan and continue to cool on the wire rack.