1 c. butter
2 c. sugar
4 eggs, separated
1 tsp. lemon juice
5 c. flour, sifted with 2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 c. chopped hickory nuts (pecans may be substituted)
1 tsp. almond flavoring

Grease an 8 1/4 inch tube pan (or turk's head mold) well and flour it. Cream butter with 1 cup of the sugar. Beat egg yolks until light, beating in the remaining cup of sugar until light and lemon colored. Then fold in lemon juice and combine with the creamed mixture.

Next, sift in dry ingredients alternately with the milk. Stir in nuts and flavoring. Beat egg whites light, but not dry. Fold in lightly. Pour into cake pan, bake in 350 degree oven for 1 hour. A caramel icing made with caramelized white sugar is recommended. Sprinkle with nuts.