Preheat the oven to 350 degrees, grease and flour three 8x2 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice.
In a medium sized bowl add the flour, baking powder, baking soda and salt. Whisk to blend, set aside.
In another bowl or measuring cup add the sour cream, lemon juice and zest, vanilla and lemon extract. Blend with a fork and set aside
In the bowl of your mixer, beat the softened butter until smooth. Gradually ad the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix until combined and smooth, do not mix above medium speed or over mix.
Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.
Makes 7 cups cake batter
(This recipe works well for cupcakes too)