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This recipe has been passed down to me by my grandmother
and to her by her mother, who used to bake it in a Dutch oven
in the ground, with hot bricks on top. The bricks had to be
just the right temperature for the pound cake to turn out

2 c. flour (full c.)
1 rounded tsp. baking powder
1/2 scant tsp. salt
1 3/4 c. sugar
1 stick butter (at room
1 stick margarine (at room
1 tsp. vanilla
2 tsp. lemon extract
3/4 c. milk
4 eggs
Cream butter and margarine until light and fluffy.
Combine flour, baking powder, salt and sugar in sifter. Sift
dry ingredients over creamed butter and margarine. Make well
in middle of this and pour in 3/4 cup of milk. Mix until well
blended. Put in extracts and mix. Add 4 eggs and beat until
blended. Then beat 4 minutes on high speed. Grease and flour
a tube pan.
Pour batter in pan and hit pan on counter 20 times.
Preheat oven to 325 degrees. Bake 1 hour and 10 minutes or until cake
tester comes out clean. Let stand in pan for 20 minutes before
turning out to cool. Ice with icing.

about 1/3 stick margarine (at
room temperature)
juice from lemon
about 3/4 lb. confectioners
dash of salt
Put powdered sugar and salt on top of margarine and work
it in. Add lemon juice until icing is the right consistency.

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