1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. scalded milk
3 c. flour
1 tsp. salt
Grated rind of 1 lemon
1 tsp. rum
1 c. butter
3/4 c. sugar
5 eggs

Soften yeast in water. Add milk and beat in 1 cup flour. Let rise 1 1/2 hours.

Cream shortening and sugar. Beat in eggs, 1 at a time. Add yeast mixture and remaining flour. Add salt, lemon rind and flavoring and beat well. Pour into greased swirl mold and let rise until light. Bake at 350 degrees for 50 to 60 minutes. Let stand 5 minutes before removing from pan.