6 tbsp. unsalted butter
2/3 c. sugar
4 egg yolks
1 1/4 c. cake flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/3 c. milk
2 tsp. grated lemon zest
1/2 tsp. lemon juice
1/2 tsp. vanilla
1/2 tsp. lemon extract

Preheat oven to 350 degrees. In mixing bowl, cream the butter. Gradually beat in sugar until light and fluffy. In separate bowl, beat the yolks until light and lemon colored. Blend them thoroughly into the butter. Sift together the flour, baking powder and salt. A little at a time, alternately beat the flour mixture and the milk into the butter mixture, blending well.

Blend in lemon zest and juice and the vanilla and lemon extracts. Turn the batter into a well-greased lightly floured 4 1/2 x 8 1/2 inch loaf pan. Bake until a cake tester inserted into the center comes out clean and loaf pulls away from sides of pan, approximately 50 minutes.