3 sticks butter
6 eggs
1 can Eagle Brand milk (sweetened condensed)
1 tbsp. lemon flavoring
1 tbsp. butter flavoring
1 tbsp. vanilla flavoring
3 c. Swansdown cake flour
2 c. sugar
1/8 tsp. salt
1 tbsp. baking powder

Grease and flour a large Bundt pan or fluted tube pan.

Cream together butter and sugar. Beat eggs and add, one at a time, beating after each addition.

Sift together flour, salt, baking powder. Add half of the dry ingredients, then add 1/3 of the milk; repeat until all ingredients have been added. Fill prepared pan no more than 2/3 full with batter; level center of cake with a spatula.

Bake at 300°F for approximately 1 hour of until a cake tester inserted in center of cake comes out clean. Let cool for 5 minutes before removing cake from pan.