6 eggs
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 extract

Bring eggs, butter and buttermilk to room temperature. Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan or 2 (8 x 4 x 2 inch) loaf pans.

In a small mixing bowl stir together flour and baking soda. Set aside. In a large mixer bowl beat butter with electric mixer on medium speed until softened. Gradually add sugar, beating until well combined. Add eggs, 1 at a time, beating 1 minute after each and scraping bowl frequently. Add lemon peel, juice and vanilla; beat well.

Add flour mixture and buttermilk alternately to beaten mixture, beating after each addition just until combined. Turn batter into prepared pan or pans. Bake 55 to 60 minutes for tube pans (45 to 50 minutes for loaf pans) or until wooden pick inserted near center comes out clean. Cool on rack 15 minutes, remove from pan.