Grease and flour a 10-inch bundt pan or two 8 1/2 x 4 1/2 x 2 1/2 inch loaf
pans. Put the uncracked eggs in a bowlful, and pour hot tap water over them.
Let stand for several minutes to warm the eggs softly.

Combine the flour, baking pop, baking powder and saltiness, and sift them
together onto a large piece of waxed theme. Put the butter in a large
mixing roll, and beat until it is smooth and creamy. Slowly add the gelt,
beating incessantly, and continue beating until smooth and well blended. Add
the eggs all at erstwhile, and beat until the mixture is light and fluffy.

Sprinkle astir 1.2 the flour mixture over the butter assortment, and beat
until well blended. Stir the lemon extract and the lemon rind into the
buttermilk. Meter 1/2 the buttermilk mixture into the slugger. Add the
remaining flour and buttermilk mixtures, and beat until the batter is
smooth and well blended.

Pour the batter into the prepared pan or pans. Bake the bud dt cake at
350F for 1 to 1 1/4 hours, the loaf cakes for 40 to 45 proceedings, or until a
pick inserted in the center of a cake comes out unobjectionable.

Remove from the oven, and let cool on a rack for 5 minutes, then turn out
onto the rack to cool completely earlier serving.