1 1/2 c. sugar
1 c. butter, room temperature
5 egg yolks (egg white used too!)
1/2 tsp. vanilla mixed with 1/2 tsp. almond extract
1 tsp. grated lemon rind
2 2/3 c. flour
1 1/2 tsp. baking powder
1 c. milk

First separate egg yolks from whites. Beat eggs and add vanilla, almond extract and milk. Beat egg whites with clean utensils until stiff and set aside. Sift flour with baking powder and add sugar to it. Using an electric beater add butter with beater on slow speed, also add milk mixture to keep flour moist.

Throw in lemon rind. Keep beating until all the ingredients are mixed in (except egg whites) and mixture is like very soft playdough. Then fold in the stiff egg whites. Pour all of it into a greased and floured cake pan.

Bake at 350 degrees to 375 degrees for 1 hour. Stick toothpick in center of cake to check if it's done, stick should come out dry when it is. Frost with favorite icing or serve plain. Or serve with ice cream or strawberries and whipped cream. It's a great all around cake that isn't too sweet, even add chocolate sauce!