1 c. Crisco
2 c. sugar
4 eggs
3 1/3 c. flour
Grated peel of 3 1/2 lemons
1 tsp. salt
2 tsp. baking powder
1 c. milk
1 c. chopped nuts (opt.)

Cream Crisco and sugar. Add eggs and beat well. Sift dry ingredients together and add along with the milk. Blend. Add nuts and lemon peel. Bake in a greased and floured bundt pan. Bake 50 to 60 minutes at 350 degrees. For a moist cake also add the juice from the grated lemons to the batter.

TOPPING: While hot and in the pan, pour over a topping of 1/4 cup sugar and grated peel and juice of lemons (1 1/2). Prick top with fork before pouring over the topping.