1 c. butter
1 1/2 c. sugar
1/3 c. pure lemon juice
5 eggs
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk

Cream butter until light and fluffy. Add lemon juice and egg one at a time, beating after each. Mix all dry ingredients and add to cream mixture with milk. Pour into 12 cups bundt pan. Bake 50 to 60 minutes or until cake springs back at touch.

NOTE: Preheat oven to 350 degrees. Cool 5 minutes before removing from pan.