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OLD DOMINION POUND CAKE 
8 eggs, separated
2 1/4 c. flour
1/4 tsp. baking soda
1 1/4 c. sugar
1 1/2 c. butter
2 tbsp. lemon juice
2 1/4 tsp. vanilla
1 1/2 tsp. cream of tartar
1 c. sugar

All ingredients at room temperature. Oven at 325 degrees. Prepare bundt pan, grease well and flour.

Sift flour, soda and 1 1/4 cups sugar together. In a large bowl blend butter with flour, mix at low speed of mixer. Add lemon juice and vanilla while still blending at a low speed. Add egg yolks, one at a time, beating well after each addition.

Now beat egg whites in another bowl until frothy. Add salt and then gradually the 1 cup of sugar and the cream of tartar. Beat until whites are very stiffly beaten. Fold egg whites into flour mix and blend carefully until well mixed. Turn into the prepared bundt pan. Run spoon through to eliminate bubbles. Bake for 1 1/2 hours in the 325 degrees. At end of that time turn off heat and allow cake to remain in oven for 15 minutes longer. Cool cake for 15 minutes more then remove from pan. Allow to cool thoroughly. Good cake, keeps very well.

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