Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Butter or margarine, soften |
| 3 cups | Sugar |
| 1 tablespoon | Vanilla |
| 1 teaspoon | Lemon extract |
| 1 tablespoon | Fresh lemon juice |
| 1 teaspoon | Grated lemon rind |
| 6 \N | Eggs |
| 3 cups | All purpose flour |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ½ cup | Evaporated milk |
EBONY MAGAZINE
Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar ⅓ 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.