|Sweet butter||1⁄2 Cup (8 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Cake and pastry flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Grated lemon rind/Orange rind||1⁄2 Teaspoon|
Oil bottom of 9-inch tube pan.
Preheat oven to 350Â°F.
Melt butter slowly until it froths; remove from heat and set aside.
Beat eggs at high speed 25 minutes or until very thick.
Then add sugar, and continue beating about 10 minutes.
Meanwhile sift flour, baking powder and salt together.
Fold into egg mixture 1/4 at a time.
Fold in vanilla and lemon rind.
Pour butter in last, drizzling it over batter slowly, folding as you pour.
Stop when you reach sediment and water at bottom of pan (about 2 tablespoons), and discard them.
Lift batter up each time you fold to be sure butter has not settled to bottom.
Scrape into prepared pan, and bake 35â€”40 minutes or until set.
Cool upside down; loosen edges with knife, and remove from pan.
Slice horizontally through center, and fill and frost with your favorite butter cream frosting.