1 1/2 Cup Butter or Margarine
3 Cups Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Extract
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Grated Lemon Rind
3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Evaporated Milk
Heat oven to 325 degrees.
Grease and flour 10 inch tube pan.
Beat butter in large mixing bowl until light and fluffy.
Add sugar 1/2 cup at a time, creaming well after each addition.
Stir in vanilla, lemon extract, juice and rind.
Add eggs, one at a time, blending well after each addition.
Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition.
Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean; about 90 minutes.
Cool 20 minutes;
remove from pan.
Yields 1 cake