Can freeze this.
It also keeps well in the fridge.
All the ingredients need to be at room temperature.
1 lb butter
3 c sugar
1 tsp salt
6 large eggs
4 c AP flour
3/4 c milk (w drops of yellow food coloring)
1 t lemon flavoring
2 t almond flavoring
2 t vanilla flavoring (vanilla)
1 t butter flavoring
Beat butter until creamy. Add sugar and salt gradually.
Add one egg at a time and beat well after each addition.
Add flour and milk alternately.
Beat just enough to mix after each addition.
Pour into well-greased and floured large tube pan.
Bake at 325 or 1.5 hours or until toothpick inserted comes out clean. (or “comes clean” as she said)
Top hot cake with glaze:
1.5 c powdered sugar
1/3 c of lemon juice
Let cool in pan.
Recipe was given to Willine 49 years before I wrote it down (in 2008) by a lady in her 60s.
Grama also saw the recipe in a Taste of Home magazine.
Grama bakes it for an hour and forty-five minutes.
It can also be made in loaf pans.