1/2 lb. butter
3 c. sugar
6 eggs
3 c. sifted flour
1/2 pt. sour cream
1/4 tsp. baking soda
1 tsp. vanilla
grated rind of 2 lemons
juice of 1 lemon

Cream butter and sugar; add eggs one at a time and beat
well after each addition. Stir in flour gently, reserving 2
tablespoons. Add sour cream, stirring only to mix. Add
reserved flour mixed with soda, vanilla, lemon rind and juice.
Bake in tube pan at 325 degrees for 1 hour and 30 minutes (test after
1 hour and judge how much longer the cake will need). Pan
should be greased. Yield is a large pound cake which keeps
moist much longer than the average pound cake.