2 sticks butter
3 c. sugar
6 eggs
4 c. sifted cake flour
1/2 pt. whipping cream
1 tbsp. lemon extract
Grated rind of 1 lemon and juice
1 c. chopped pecans

Have butter and eggs at room temperature; cream butter and sugar until light and fluffy. Add eggs one at a time. Add flour and cream alternately, ending with flour; save 2 tablespoons flour to coat nuts. Add flavoring and lemon rind and juice. Mix nuts with flour and fold in last. Start in a cold oven 300 degrees, in a well greased tube pan for 1 1/2 hours.