1 lb. butter
3 1/2 c. sifted all-purpose flour
1/4 tsp. baking soda
1/2 tsp. ground mace
3 c. granulated pound sugar
3 tbsp. lemon juice
1 tbsp. vanilla extract
10 eggs, separated
1/4 tsp. salt
1 tsp. cream of tartar

GLAZE:

2 c. confectioners' sugar
Grated lemon rind (1/2 lemon)
1 tsp. lemon juice
2-3 tbsp. water
4 candied cherries
Angelica or candied citron

Let all ingredients stand at room temperature 1 hour.

1. Grease 10 inch tube pan with 2 tablespoons butter (from the one pound). Dust with flour. Remove excess.

2. Sift together 1/4 teaspoons soda, 1/2 teaspoon mace, 1 1/2 cups sugar and 3 1/2 cups sifted flour into a large bowl.

3. Add 1 pound minus 2 tablespoons butter. Blend well with fingers.

4. Stir 3 tablespoons lemon juice and 1 tablespoon vanilla into 10 unbeaten egg yolks. Add, a small amount at a time to butter mixture, blending well with fingers.

5. Beat 10 egg whites with 1/4 teaspoon salt until whites stand in soft glossy points, but not until dry.

6. Gradually add 1 1/2 cups sugar, beating after each addition until blended.

7. With a spoon or rubber spatula, gently fold in 1 teaspoon cream of tartar.

8. Drop beaten whites on batter; fold in gently with hands until whites are evenly distributed throughout batter.

9. Spoon batter into pan, smoothing top with back of spoon. Set pan down hard on table to release any air bubbles.

10. Bake about 2 1/4 hours at 300 degrees or until done. Cake is done when it shrinks from sides of pan and the surface springs back when pressed lightly with finger.

11. Turn off heat, and leave cake in oven 30 minutes.

12. Remove from oven, and let stand in pan on cake rack 30 minutes. Loosen sides with spatula or knife. Turn cake out on rack.

GLAZE:

1. Sift confectioners' sugar.

2. Measure 2 cups into a bowl.

3. Add grated rind 1/2 lemon, 1 teaspoon lemon juice and 2-3 tablespoons water; mix until smooth.

4. Pour on cake, letting it drip down sides in strips.

5. Decorate with halved candied cherries and green citron to make flowers.