In the bowl of an electric mixer, cream butter and sugar until fluffy. Stop mixer and scrape sides. Mix again.
Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
In a small bowl, add the extracts, sour cream, and liqueur together and set aside.
Sift together the flour, baking powder, and salt.
Alternately add the flour mixture and the sour cream mixture to the creamed sugar mixture beginning and ending with the flour. Stop the mixer and scrape the sides. Mix until well combined.
Pour batter into your prepared pan. Smooth the top.
Bake at 325°F for 75 to 85 minutes or until done. (Watch it closely. Every oven bakes differently. As well the pan you use affects cooking times.)
Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, the internal temperature of the cake will be 200°F when fully cooked.
When the cake is done cooking, remove it from the oven and use a butter knife to loosen the cake around the edges of the pan as well as the center hole. Set the cake on a wire rack to cool in the pan for 25 to 30 minutes, then turn it out onto a wire rack to cool completely. (I double flip my cake so that the top is the top.)
Combine ingredients and drizzle over it over the cooled cake.
Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.