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LEMON CRUNCH CAKE 
3/4 c. butter
1 1/2 c. sugar
3 eggs, well beaten
3 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
Juice and grated rind of 1 lemon
1 c. chopped pecans

Cream butter and sugar until fluffy. Add eggs; blend well. Add sifted dry ingredients alternately with milk. Stir in lemon juice and rind. Generously grease a 10-inch tube pan with butter and cover bottom with chopped nuts. Pour in batter. Bake at 375 degrees for 1 hour and 15 minutes.
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