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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
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