1/2 lb. (2 sticks) sweet butter
2 c. granulated sugar
2 c. unbleached all-purpose flour
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
5 eggs

Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan.

Cream butter and sugar gradually, beat until fluffy. Sift flour and add to butter mixture. Stir just enough to blend. Add lemon juice and vanilla; stir well. Add eggs, one at a time, mixing well after each.

Pour batter into prepared pan. Bake 1 hour and 15 minutes or until cake tester inserted into center comes out clean. (After 30 minutes, cover cake with foil.)

When cake is done, cool in its pan on a cake rack for 10 minutes. Remove carefully from pan and cool completely. Serves 8-10.