1 1/2 c Butter or margarine, soften 3 c Sugar 1 tb Vanilla 1 t Lemon extract 1 tb Fresh lemon juice 1 t Grated lemon rind 6 Eggs 3 c All purpose flour 1 t Baking powder 1/4 ts Salt 1/2 c Evaporated milk Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/3 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, huice 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. 70-80 minutes. Cool 20 minutes; remove from pan.