1 1/2 c. butter, softened
3 c. sugar
1 tbsp. vanilla
1 tsp. lemon extract
1 tbsp. grated lemon rind
6 eggs
3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. evaporated milk
1 tbsp. fresh lemon juice

Heat oven to 325 degrees. Grease and flour 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 rind, juice and rind. Add eggs, one at a time, blending well after each addition.

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 wooden pick inserted in center comes out clean, 70 to 80 minutes. Cool 20 minutes; remove from pan.