My Mom almost took this fabulous recipe to the grave with her. Going through some old boxes from college, I found this jotted down in one of my notebooks. It was a recipe she recited over the phone to me when I was 17, and in college. I was so glad to find it and glad it's not lost forever.
prep time20 Min
cook time1 Hr
butter (2 sticks, softened to room temperature)
1 2/3 c
eggs (room temperature)
juice of one lemon
grated rind of one lemon
How To Make
Preheat oven to 325 or 350 degrees.
In a mixing bowl (or stand up mixer) cream butter. Gradually cream in sugar. Add eggs one at a time, mixing well after each.
Toss in lemon peel and juice, blend well. Gradually add flour, mix well.
Pour into a well greased and floured Bundt pan. Bake for 1 to 1 1/2 hours or till toothpick inserted comes out clean.
Allow to cool in pan on a rack about 15 minutes. Invert onto rack and allow to cool completely.
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