EBONY MAGAZINE
1 1/2 c Butter or margarine, soften
3 c Sugar
1 tb Vanilla
1 ts Lemon extract
1 tb Fresh lemon juice
1 ts Grated lemon rind
6 Eggs
3 c All purpose flour
1 ts Baking powder
1/4 ts Salt
1/2 c Evaporated milk
Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in large
mixing bowl until light and fluffy. Add sugar 1/3 cup at a time, creaming
well after each addition. Stir in vanilla, lemon extract, huice and rind.
Add eggs, one at a time, blending well after each addition. Sift together
flour, baking powder and salt; add to creamed mixture alternately with
milk. Stir thoroughly after each addition. Pour into prepared pan. Bake
until wooden pick inserted in center comes out clean. 70-80 minutes. Cool
20 minutes; remove from pan.
Yields
10 Servings