Do not preheat oven. Spray a 25cm Bundt cake tin with vegetable oil spray. Sieve together flour, bicarbonate of soda and salt and set aside.
In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy. Beat in the eggs one at a time, mixing thoroughly after each addition. Pour the flour mixture into the batter and gently fold in with a spatula. Stir in the vanilla, lemon and orange extracts. Cake mixture will be very thick.
Pour mixture into prepared tin. Place cake in oven and set temperature to 180 C / Gas 4. Bake for 60 to 70 minutes or until the top is golden brown and then turn the oven off. Let the cake sit in the oven for an additional 15 minutes. Remove from oven and cool in tin for 15 minutes. Turn cake over onto a cake plate and allow to cool while covered.