1 C butter or margarine (2 sticks)
2 C sugar
2 C cake flour
5 eggs
1 TSP vanilla
½ TSP salt
Juice of 1 lemon (~2 TBS)
Temperature: 325
Cream the butter and sugar. Add the eggs 1 at a time. Add the lemon juice and beat well. Add flour and mix just till blended. Pour into a 9″ or 10″ tube, bunt or loaf pans that have been greased and floured. Bake 1¼ hours then cool in pan.
Alternate: Sprinkle blanched and crushed almonds in the bottom of pan so that it makes a cake topping when it is cooled and inverted. Chopped pecans or walnuts can also be used.