3 teaspoons sugar
1 cup softened butter
3 cups sugar
6 eggs
1 cup mashed ripe bananas
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream

Heat oven to 325°F. Grease 10 inch fluted tube pan. Sprinkle with sugar. Cream together butter and sugar till light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda. Add alternately with sour cream to creamed mixture, beating just till combined. Pour into prepared pan. Bake 75-85 minutes till toothpick inserted in center comes out clean. Cool 10 minutes in pan on rack before removing to rack to cool completely. Store in refrigerator, freeze up to 1 month.