3 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 c. butter
2 c. sugar
5 eggs, separated
1 tsp. fresh grated lemon rind
1 tsp. almond extract
1 c. buttermilk

Sift together flour, soda, baking powder, and salt; then sift again. In electric mixer, cream butter with sugar until light and fluffy.

Add egg yolks and beat into butter-sugar mixture, but take care not to over beat the mixture at this point. Blend in flavors.

Add flour mixture alternately with buttermilk, starting and ending with flour, until smooth after each addition. Fold in egg whites, beating until light, but not too dry.

Pour into a buttered and floured 10 inch tube pan, with brown paper liner ion the bottom. Bake in 350 degree oven about 1 hour or until wooden toothpick comes out clean. Cool on rack in pan for about 5 minutes, then remove from pan and cool on rack. If desired, dust with powdered sugar or better yet, why not top it with a scoop of ice cream.

Remember, to substitute all purpose flour for cake flour, use 2 tablespoons less per cup. To sour sweet milk, add 1 tablespoons vinegar to 1 cup milk. Let stand a few minutes before using.