Cake:

3 teaspoons plus 3 cups sugar, divided

1 cup butter, softened

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 (8 ounces) sour cream

Glaze:

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

3 to 4 teaspoons cream

Grease a 10-in. fluted tube pan.  Sprinkle with 3 teaspoons sugar; set aside.  In a large mixing bowl, cream butter and remaining sugar until 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 to the creamed mixture alternately with sour cream, beating just until combined.  

Pour into prepared pan (pan will be full).  Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake.  Store in the refrigerator.