6 eggs
1 c. buttermilk
1/2 tsp. baking soda
2 tsp. grated lemon peel
1 c. butter
3 c. all purpose flour
2 1/4 c. sugar
1 tsp. vanilla

Bring eggs, butter and buttermilk to room temperature. Grease and flour a 10 inch bundt pan or two 8 x 4 x 2 inch loaf pans. In a small mixing bowl stir together flour and baking soda. Set aside.

In a large mixing bowl beat butter with mixer on medium speed until softened. Gradually add sugar, beating until well blended. Add 1 egg at a time, beating for 1 minute after each addition and scraping bowl frequently. Add lemon peel, lemon juice and vanilla. Beat well. Add flour mixture and buttermilk, alternately to beaten mixture, beating after each addition just enough to combine. Turn batter into prepared pan.

Bake at 350 degrees for 55 to 60 minutes for tube pan (45 to 50 minutes for loaf pans) or until wooden pick inserted near center comes out clean. Cool on wire rack for 15 minutes, then remove from pan and cool completely.

LEMON DRIZZLE: In a small mixing bowl combine 1 cup sifted powdered sugar, 1 teaspoon finely shredded lemon peel, and enough lemon juice (3 to 4 teaspoons) to make an icing of drizzling consistency. Drizzle over cake.

This is GREAT for Sewing Our Welcome A Real Taste Pleaser.