1 1/2 c. butter, softened
3 c. sugar
1 tbsp. vanilla
1 tsp. lemon extract
1 tbsp. fresh lemon juice
1 tsp. grated lemon rind
6 eggs
3 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. evaporated milk

Heat oven to 325 degrees. Grease and flour 10 inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 70-80 minutes. Cool 20 minutes; remove from pan.