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Print this Recipe    Pound 24

POUND CAKE

3 sticks butter
3 cups sugar
5 large eggs
3 cups cake flour
1 cup milk
1 Tbs. fresh lemon juice
1 tsp. freshly grated lemon zest

Cream butter, adding sugar gradually. Add eggs, one at a time,
beating after each addition. Alternately add flour and milk. Then
stir in lemon juice and zest. Bake in a tube pan for one hour at
325 degrees, then increase the temperature to 350 degrees and bake
another 30 minutes. Do not open oven during baking. Test with
knife for doneness.

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