Ingredients
1 1/2 cups butter or margarine, softened
3 cups sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 eggs
3 cups all purpose flour, shifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk
Heat oven 325 degrees. Grease and flour a 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar, 1/2 cup at a time, creaming well after each addition. Stir in vanilla extract, lemon juice, and rind.
Add eggs, one at a time, blending well after each addition. In a separate bowl, sift together flour, baking powder, and salt; then add to creamed mixture alternately with milk. Stir well after each addition. Pour into greased and floured pan.
Bake until wooden pick inserted in center comes out clean, about 60 to 70 minutes, depending on oven. Cool 20 minutes, remove from pan. Yield: 1 Cake.
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