Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 300ø 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.

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.

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