3/4 c. butter
1 1/2 c. sugar
3 well beaten eggs
3 c. sifted enriched flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
Juice & grated rind of 1 lemon
1 c. chopped pecans

Cream butter until light and gradually beat in sugar, beating until light and fluffy. Add eggs and blend well. Sift dry ingredients together and add alternately with milk to creamed mixture, mixing until blended. Stir in rind and lemon juice. Generously grease 10 inch tube pan with butter and cover bottom with chopped nuts. Pour in batter. Bake in moderate oven (375 degrees) for 1 hour. Turn out on rack to cool.