1 lb. butter (4 sticks)
2 c. sugar
4 c. flour, sifted
1 doz. eggs, separated
1/8 tsp. salt
2 tsp. vanilla extract
2 tsp. lemon extract

Cream butter and sugar. Gradually add beaten egg yolks, mixing well. Add flour and unbeaten egg whites alternately until smooth. Add salt and extract and mix well. Pour into a well greased bundt or tube pan. Bake at 325 degrees for 90 minutes, or until tested done with a wooden pick. This makes a very fine-textured cake...one that is excellent for gift-giving. It slices beautifully, and is delicious plain or topped with fresh fruit or ice cream. The secret to good pound cake is making sure you beat it well.