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

Heat oven to 325 degrees. Grease and flour 10" 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, almond extract, juice and rind. Add eggs, 1 at a time, blending well after each addition. Stir 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.