1 lb Butter Generous pinch of salt
1 lb Sugar (approx. 2 C) Juice and zest of 1 large
1 lb Eggs (approx. 10) Lemon (or 1 or 2 T lemon
1 lb Flour (approx. 3 C) 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 well-greased angel-food cake tin for 90
minutes at 300 F.
ICING
Cream 1 or more T butter with 1 1-lb 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.
Yields
8 servings