Preheat your oven to 325F and butter and flour a bundt pan generously. In the bowl of a stand mixer, use the paddle attachment to cream the butter, sugar, and extracts on medium speed until they are light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing it in completely after each addition. In a separate bowl, sift together the flour and salt. Add one cup of flour, then half of the sour cream and repeat, ending with the last cup of flour and baking soda. Make sure that all of the flour is well combined, but try not to overmix the batter. Pour the mix into the floured pan and bake for 45 minutes – 1 hour. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.

For the frosting:

Beat the egg white to medium peaks, then add in 1 cup of the powdered sugar. Alternate tablespoons of sour cream with the rest of the sugar, then beat in the vanilla extract and soft butter.