1 c. butter
6 eggs
1 c. buttermilk
3 c. all purpose flour
1/2 tsp. baking soda
2 1/2 c. sugar
2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
1 tsp. vanilla extract

Bring butter, eggs and buttermilk to room temperature.

Grease and flour a 10" tube pan or 2 (8"x4"x2") loaf pans.

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

In large mixer bowl beat butter with electric mixer on medium speed until softened. Gradually add sugar, beating until combined. Add eggs, one at a time, beating for 1 minute after each addition, scraping bowl frequently. (Scraping the bowl assures that the batter will be thoroughly mixed.) Add lemon peel, lemon juice and vanilla; beat well. Add flour mixture and milk alternately to beaten mixture. Turn batter into prepared pan.

Bake in a 350 degree oven for 55 to 60 minutes. Cool on rack for 15 minutes. Remove from pan and cool completely.

LEMON ICING: In a bowl combine 1 cup powdered sugar, 1 teaspoon shredded lemon peel and 3 to 4 teaspoons juice and 1 teaspoon milk (sweet milk) and put on cake.