4 c. unbleached flour
1 tsp. baking powder
Pinch of nutmeg
2 c. lightly salted butter (at room temperature)
3 c. granulated sugar
6 large eggs (at room temperature)
1 c. whole milk (at room temperature)
1 tsp. vanilla extract
1 tsp. lemon extract

First, grease and flour large bundt pan and a miniature loaf pan. Preheat oven to 300°F. Sift flour, baking powder and nutmeg together. Set aside. Cream butter until fluffy and then add sugar gradually. Be sure to cream butter in sugar slowly. Add eggs one at a time, beating after each addition.

Combine milk and flavorings. Add dry ingredients alternatively with milk, beginning and ending with dry ingredients.

Pour into prepared pans and bake small pan about an hour and the larger pan for about 15 minutes more.

Garnish with powdered sugar dusted lightly over top.