1 lb Butter Generous pinch of salt
1 lb Sugar (approx. 2? C) Juice and zest of 1 large
1 lb Eggs (approx. 10) Lemon (or 1 or 2 T lemon
1 lb Flour (approx. 3 C) Juice)
Cream butter, then add sugar gradually till mix is smooth. Add eggs, one
at a time, stirring until fully absorbed into mixture. Add flour gradually,
stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake
in well-greased angel-food cake tin for 90 minutes at 300? F.
ICING
Cream 1 or more T butter with 1 1-lb box of powdered sugar. Add butter as
needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a
time as needed to achieve spreading consistency. If icing is still too
thick, thin with heavy cream.
Yields
8 servings