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)

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1. Pre-heat oven: 275
2. Cream butter and sugar in a large bowl until fluffy.
3. In a separate bowl, sift 3 cups flour (Well today we don’t have to sift, but you can) and baking powder.
4. 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)
5. Lightly butter cake pan, then use remaining flour to  flour sides and flute.
6. Pour batter into pan and gently shake to even out.
7. 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.)
8. Cake is done when toothpick (inserted into center) comes out clean.
9. Cool and remove carefully from pan.
10. It serves about fifteen slices.