Preheat oven to 325 F. Cream butter and sugar unitedly. Add egg, one
at a time, beating after each enlargement. Sift flour and add easy,
stirring at intervals. Add vanilla and lemon extracts. Pour into a
greased and lightly floured 10-inch tube or bundt pan. Bake for 1
minute, or until edges shrink from sides of the pan and the center
springs back when touched in the centre. Loosen cake from the pan by
running a knife around the bound. Invert onto a cake rack and poise.

Hymie: 10 to 12 servings.