1 lb. flour (4 1/2 c.)
1 tsp. baking powder
2 tsp. nutmeg
1 lb. butter
1 lb. sugar (2 1/4 c.)
1 lb. eggs (10)
1/4 c. lemon juice
2 Tbsp. brandy

Mix 1 pound cake flour (4 1/2 cups), 1 teaspoon baking powder and 2 teaspoons nutmeg and sift three times. Cream 1 pound butter until soft and smooth; add 1 pound sugar (2 1/4 cups) gradually until very fluffy.

Separate 1 pound eggs (10) and beat the yolks well. To the creamed mixture add 1/4 cup
lemon juice, brandy and well-beaten egg yolks, beating very thoroughly. Beat the egg whites until stiff and thoroughly fold into the creamed mixture. Then fold in the flour. Turn
into 2 greased paper lined loaf pans and bake in a slow oven (300 degrees to 325 degrees) for 1 1/4 to 1 1/2 hours.