4                    EGGS
   3       c            FLOUR
     1/2   ts           BAKING SODA
     1/2   ts           BAKING POWDER
   1       t            Salt
   2                    Sticks butter, rm. temp.
   2       c            Sugar
   1       t            Lemon extract
   1       c            Buttermilk
  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 bowl, and pour hot tap water over them. Let stand
  for several minutes to warm the eggs gently.
  Combine the flour, baking soda, baking powder and
  salt, and sift them together onto a large piece of
  waxed paper.  Put the butter in a large mixing bowl,
  and beat until it is smooth and creamy. Slowly add the
  sugar, beating constantly, and continue beating until
  smooth and well blended. Add the eggs all at once, and
  beat until the mixture is light and fluffy.
  Sprinkle about 1.2 the flour mixture over the butter
  mixture, and beat until well blended. Stir the lemon
  extract and the lemon rind into the buttermilk. Beat
  1/2 the buttermilk mixture into the batter.  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\ndt cake at 350F for 1 to 1 1/4 hours, the
  loaf cakes for 40 to 45 minutes, or until a pick
  inserted in the center of a cake comes out clean.
  Remove from the oven, and let cool on a rack for 5
  minutes, then turn out onto the rack to cool
  completely before serving.