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 a 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, 1 at a time, blending well after each additional egg.

Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until a wooden toothpick inserted in center comes out clean, 70 to 80 minutes. Cool 20 minutes. Remove from pan. Makes 1 cake.