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1
Grease and flour a 10-inch bundt pan or two 8 1/2 x 8 1/2 x 8 1/2 inch loaf pans.
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2
Put the uncracked eggs in a bowl, and pour hot tap water over them.
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3
Let stand for several minutes to warm the eggs gently.
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4
Combine the flour, baking soda, baking powder and salt, and sift them together onto a large piece of waxed paper.
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5
Put the butter in a large mixing bowl, and beat until it is smooth and creamy.
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6
Slowly add the sugar, beating constantly, and continue beating until smooth and well blended.
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7
Add the eggs all at once, and beat until the mixture is light and fluffy.
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8
Sprinkle about 1.
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9
2 the flour mixture over the butter mixture, and beat until well blended.
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10
Stir the lemon extract and the lemon rind into the buttermilk.
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11
Beat 1/2 the buttermilk mixture into the batter.
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12
Add the remaining flour and buttermilk mixtures, and beat until the batter is smooth and well blended.
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13
Pour the batter into the prepared pan or pans.
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14
Bake the bud dt cake at 350F (180C) 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.
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15
Remove from the oven, and let cool on a rack for 5 minutes, then turn out onto the rack to cool completely before serving.
