This recipe dates prior to WWII. It was my grandmother’s, and remains one of my favorites. This was also called “1, 2, 3, 4 cake” because of the first 4 ingredients.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well. Sift together the flour, baking powder, and mace.
Gradually add the dry ingredients to the creamed mixture alternately with the milk. Add the lemon extract last.
Grease a 10-inch tube pan well. Evenly distribute the batter around the tube pan. Bake for 1 hour at 350 degrees, or until the cake tests done. Cool in the pan on a rack for about 15 minutes, then turn over on a plate.
This cake can be frosted lightly with a thin, plain frosting (glaze type), or served alone, or with berries. A very dense, satisfying treat.
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Oh my giddy aunt – this recipe is to die for!! The texture is perfect, the taste is fabulous and it couldn’t have been easier to mix up! Thanks for sharing!! (I’ve already made it twice in one week). 
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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