1/2 lb. butter
3/4 stick butter (Blue Bonnet)
3 c. granulated sugar
6 lg. eggs
3 c. unsifted all-purpose flour
1 c. milk
3/4 tsp. baking powder
3 tsp. lemon extract
Lemon Icing (recipe below)

In large bowl, cream butter, sugar, and butter. Add eggs, one at a time, beating constantly at medium speed. Add 1/3 of flour and 1/3 of milk alternately while continually beating. Add baking powder with last cup of flour. Add lemon extract.

Pour into 10 inch greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 to 30 minutes until done. Let cool in pan for 10 minutes and remove to cake rack to cool thoroughly. Frost with Lemon Icing.

Note: All butters will not work in this recipe. Blue Bonnet has passed the test.

Lemon Icing: Melt 1/4 stick butter in saucepan. Sift 2 1/2 cups confectioners' sugar into melted butter. Add 2 tablespoons Realemon juice. Stir well. Add milk if necessary to bring to spreading consistency. Spread on cooled cake.