6 eggs
1 c. butter
1 c. buttermilk
3 c. all purpose flour
1/2 tsp. baking soda
2 1/4 c. sugar
2 tsp. grated lemon peel
1 tbsp. lemon juice
1 tsp. vanilla

Bring eggs, butter and buttermilk to room temperature. Grease and flour a 10" fluted tube pan or 2 (8"x4"x2") loaf pans.

In a small bowl stir together flour and baking soda; set aside.

In a large mixer bowl beat butter with an electric mixer on medium speed until softened.

Gradually add sugar, beating until well combined.

Add eggs, one at a time, beating for 1 minute after each addition and scraping bowl frequently.

Add lemon peel, lemon juice and vanilla; beat well. Add flour mixture and buttermilk alternately to beaten mixture, beating after each addition just until combined. Turn batter into prepared pan or pans.

Bake in a 350 degree oven for 55 to 60 minutes for tube pan, 45 to 50 minutes for loaf pans, or until a wooden pick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool completely. Drizzle with lemon icing.

ICING: In a small bowl combine 1 cup sifted powdered sugar, 1 teaspoon finely shredded lemon peel and enough lemon juice (3 to 4 teaspoons) to make an icing of drizzling consistency. Drizzle icing over cake.