1 C butter
1½ C sugar
2 TBS milk
5 eggs
2 C cake flour (or all-purpose)
½ TSP cinnamon
1 TSP vanilla
1 TSP salt
1 C toasted pecans (chopped)
2 TSP lemon juice
1 TSP lemon peel
Temperature: 325
Cream butter and sugar in mixer on high speed for 15 minutes. Add the eggs 1 at a time and beat well. Add milk. Mix the dry ingredients together and add to the creamed mix on low speed just till blended. Fold in pecans, lemon juice and lemon peel. Pour into greased & floured or parchment lined bottom 9″ or 10″ tube, bunt or loaf pans. Bake 80 minutes or until the center is done. Cool in the pan for 15 minutes. Turn out on rack. Eat warm or cooled.