1 (1.5 ounce): bottle lemon extract (only). Real lemons in those days were expensive, but thanks to Mr. Watkins, who made extract in every flavor, this was a fantastic substitute.
2 cups butter : 4 sticks (key ingredient, remember no margarine back then).
3 cups Sugar
3 1/2 cups floor (All-purpose): flour divided
1 1/2 teaspoons Baking Power
6 eggs (remember, in a separate bowl crack and sniff, just to be sure they’re fresh)
- Pre-heat oven: 275
- Cream butter and sugar in a large bowl until fluffy.
- In a separate bowl, sift 3 cups flour (Well today we don’t have to sift, but you can) and baking powder.
- Add eggs to butter/sugar mixture (one at a time) and then add lemon extract, alternating with flour mixture ( You going to think you need liquid, but you don't. It's supposed to be somewhat stiff)
- Lightly butter cake pan, then use remaining flour to flour sides and flute.
- Pour batter into pan and gently shake to even out.
- Bake for 2-hours and 30 minutes or 2-hours and 45 minutes, depending on your oven. (With all our modern technology, our grandparents still managed to bake a two and a half cake in an hour and half.)
- Cake is done when toothpick (inserted into center) comes out clean.
- Cool and remove carefully from pan.
- It serves about fifteen slices.
This recipe has been in our family since my Mama Katie was a little girl!