Bishop Asbury Pound Cake - cooking recipe

Ingredients

4 sticks real butter at room temperature
4 c. sugar
10 eggs at room temperature
2 Tbsp. lemon juice
2 Tbsp. vanilla extract
4 c. cake flour

Preparation

Cream
together
softened butter and sugar, using heavy duty mixer.
Add
eggs,\tone
at
a
time
with mixer running continuously
at
medium
speed.
Add lemon juice and vanilla. Add sifted
flour,
a\tlittle bit at a time.
Mix thoroughly. Bake in\ta
greased
and floured 10-inch tube pan at 325\u00b0 for 1 1/2 to 2 hours or until straw test shows it's done.
Cool on rack before taking out of pan.