3/4 c. butter
1 1/2 c. sugar
3 eggs
3 c. sifted flour
1 c. chopped pecans
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
Juice and grated rind of 1 lemon

Cream butter until light and fluffy. Gradually add sugar, beating until light. Add eggs, one at a time, beating well after each. Sift dry ingredients. Add alternately with milk to creamed mixture, mixing until blended. Stir in lemon juice and rind. Generously grease 10-inch tube pan with butter and cover bottom with chopped nuts. Pour in batter; bake at 375 degrees for 1 hour. Turn on rack to cool. This cake freezes well. Is usually better second day for flavor.