4 c. sifted all purpose flour
1 tsp. baking powder
1/2 tsp. salt (opt.)
Pinch of ground nutmeg
2 c. unsalted butter, room temp.
3 c. sugar
6 lg. eggs, room temp.
1 c. milk, room temp.
2 tsp. lemon extract or vanilla extract

Sift together the flour, baking powder, salt and nutmeg; set aside. Cream the butter until very light and fluffy, then add the sugar gradually creaming all the while. (Add the sugar slowly.) Add the eggs, one at a time, beating after each addition. just to mix. Combine the milk and the flavoring. Add the sifted dry ingredients alternately with the milk, beginning and ending with dry ingredients.

Pour into a buttered and floured 10" tube pan or a heavy 9" (12 cup) bundt pan, filling to within about 2" of the top. Spoon the remaining batter into a buttered and floured 7"x4"x2" loaf pan. Bake in a slow oven (300 degrees) for about 1 hour and 20 minutes or until the cake begins to pull away from the sides of the pan and a finger, pressed gently in the top of the cake, leaves a print that vanishes slowly. The bundt pan should take about 1 hour and the loaf pan about 45 minutes.

Cool the cake upright in its pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve plain or dust with confectioners' sugar and add a few ripe strawberries.