1 lb. butter (room temperature)
2 c. sugar
6 eggs (room temperature)
3 c. all-purpose flour
3 tsp. baking powder
approximately 1 c. evaporated milk
2 tsp. lemon or vanilla extract

Preheat oven to 350°. Grease and flour a Bundt pan or two 9 x 5-inch loaf pans. In a large bowl, beat butter until creamy; gradually add sugar and continue to beat until fluffy. Add eggs, one at a time, beating after each addition. Sift together flour and baking powder; add to butter and sugar, 1 cup at a time, beating after each addition. Add milk as required, up to 1 cup. Blend in extract. This batter will be thick; it cannot be poured. Spoon it into prepared pan and bake 1 hour or until a cake tester comes out clean.