Recipe - Pound Cake

1 pound Butter
1 pound Sugar (approx. 2« C)
1 pound Eggs (approx. 10)
1 pound Flour (approx. 3 C)
Generous pinch of salt
Juice and zest of 1 large
Lemon (or 1 or 2 T lemon
Juice)

Cream butter, then add sugar gradually till mix is smooth. Add eggs, one at
a time, stirring until fully absorbed into mixture. Add flour gradually,
stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake
in wellgreased angelfood cake tin for 90 minutes at 300ø F.

ICING

Cream 1 or more T butter with 1 1lb box of powdered sugar. Add butter as
needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a
time as needed to achieve spreading consistency. If icing is still too
thick, thin with heavy cream.

Source: Alice's Restaurant Cookbook, by Alice May Brock, Random House,
1969.

PS: This makes a big cake which will keep much longer than I've ever seen
one last. It's also almost impossible to overbake. A couple years ago I
was making one as an Xmas gift for friends. I went to bed, forgetting to
remove the cake from the oven, and it baked all night long. When I finally
got it out of the oven (over 7 hours after it went in) the cake was
perfectly OK except for a suface layer about «" deep that was a bit dry. I
made another cake for the gift, but my family gobbled the "mistake" in
short order.