Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 cup | BUTTER |
| 2 cups | SUGAR |
| 2¼ cup | FLOUR |
| 6 eaches | EGGS |
| 1 x | JUICE OF 1 LEMON |
| 1 teaspoon | VANILLA |
| 1 x | DASH OF SALT |
USING A MIXER, COMBINE THE BUTTER AND SUGAR. SIFT, THEN MEASURE THE FLOUR.
ADD ALTERNATELY WITH THE EGGS, ADDING ONE AT A TIME. BEAT WELL AFTER EACH ADDITION. ADD LEMON JUICE, VANILLA AND SALT. POUR INTO A GREASED AND FLOURED ANGEL FOOD CAKE PAN. AFTER BAKING, LET COOL IN PAN FOR 10 MINUTES, THEN TURN OUT ON A WIRE RACK TO COOL COMPLETELY.