6 eggs (can substitute Egg Beaters)
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
1 recipe lemon icing

Have eggs, butter and buttermilk at room temperature. Grease and flour a 10 inch fluted pan or two 8x4x2 inch loaf pans.

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

In large bowl, beat butter on medium speed until softened. Gradually add sugar, beating well. Add eggs one at a time, beating 1 minute and scraping bowl frequently. Add lemon peel, lemon juice and vanilla; beat well. Add flour mixture and buttermilk, alternately, beating just until combined. Turn into pan(s). Tube - bake at 350 degrees for 55-60 minutes. Loaf - bake at 350 degrees for 45-50 minutes.

Cool on rack for 15 minutes. Remove from pan; cool completely. Drizzle with lemon icing.

LEMON ICING:

Combine 1 cup sifted xxxx sugar, 1 teaspoon shredded lemon peel and enough lemon juice (3-4 teaspoons) to make an icing that drizzles.