SOUR CREAM COFFEE CAKE

24 ounces granulated sugar
12 ounces butter
1 teaspoon salt
24 ounces sour cream
1 teaspoon lemon flavor
1 teaspoon vanilla flavor
18 ounces cake flour (or all-purpose flour)
12 ounces bread flour (or all-purpose flour)
2 teaspoons baking soda
5 large eggs
1 teaspoon baking powder

Cream sugar, butter, and salt, blend well. Add and blend sour cream, flavors, and eggs. Sift flour, baking powder, and baking soda. Add sour cream and butter mixture, blend well. Divide and spread mixture on two-1/4 sheet pans, buttered evenly. Decorate with topping of your choice like cherry filling, cinnamon sugar with pecans, or diced apple filling. Bake at 340 Fahrenheit for 30 minutes or until golden brown. Cool and cut to desired size and serve with whipped cream.
Yield: two-1/4 sheet pans