Grandma’s Pound-cake

1 c BUTTER
2 c SUGAR
2 1/4 c FLOUR
6 ea EGGS
1 x JUICE OF 1 LEMON
1 ts VANILLA
1 x DASH OF SALT

USING A MIXER, COMBINE THE BUTTER AND SUGAR. SIFT, THEN MEASURE THE
FLOUR. ADD ALTERNATELY WITH THE EGGS, ADDING ONE AT A TIME. BEAT WELL
AFTER EACH ADDITION. ADD LEMON JUICE, VANILLA AND SALT. POUR INTO A
GREASED AND FLOURED ANGEL FOOD CAKE PAN. AFTER BAKING, LET COOL IN
PAN FOR 10 MINUTES, THEN TURN OUT ON A WIRE RACK TO COOL COMPLETELY.

Yields
12 Servings