1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
2 1/2 cups sifted all-purpose flour
1 teaspoon vanilla extract
Grated rind a lemon and/or orange
1 1/2 teaspoons baking powder
1 cup milk
3/4 cup all-purpose flour

Preheat oven to 350°F.

Cream together butter and sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time; beat well after each addition.

Add 2 1/4 cups flour alternately with milk. Add vanilla and grated rind. Mix well.

Sift 3/4 cup flour with baking powder and add to mixture, stirring only until smooth, or cake will have tunnels. Pour into a greased 10-inch tube or 5 x 12-inch loaf pan.

Bake for 1 to 1 1/2 hours. Test with a wooden pick; if it comes out clean, cake is done. Cool and invert onto serving dish.

NOTE: For variation, add raisins or candied fruit.

Yield: 25 to 30 servings.