8 med.-sized eggs, room temp.
3 sticks butter, 3/4 lb., room temp
3 c. granulated sugar
4 sifted c. plain flour
1/2 tsp. salt
1/2 tsp. baking powder
4 tbsp. milk
1 tbsp. vanilla extract
1 tsp. lemon extract

Beat eggs in mixer until frothy, 2 or 3 minutes. Place butter, sugar and frothy eggs in large mixing bowl. Beat at low speed for 2 minutes or until sugar, butter and eggs are well blended. Turn mixer to high for 2 minutes and then reduce to low before adding the rest of the ingredients. Alternately add the flour, which has been sifted with the salt and baking powder and the milk, which has been mixed with the vanilla and lemon flavorings.

Begin and end the mix with the dry ingredients. Pour the batter into a well seasoned 10-inch pan (bundt). Place in a 325 degree oven and bake for 1 1/2 hours. Cool on rack for 20 minutes before removing from pan. The cake should have a light, golden brown crust. Brush warm cake with the following lemon glaze.