1 Butter; softened
1 Margarine; softened
1 1/2 c Sugar
5 lg Eggs
2 c Cake flour; sifted
1 ts Vanilla extract
1/2 ts Almond extract
*glaze* 1 tb Butter
1 c Confectioner’s sugar
2 tb Lemon juice
Recipe by: Jo Merrill This is an heirloom recipe–not sure exactly how old. Beat butter and margarine until fluffy. Gradually add sugar and beat slowly for 5 minutes. Add eggs one at a time, beating well after each egg. Gradually beat in cake flour and add flavorings and blend. Bake in preheated 300 degree oven for 1 hour. Glaze: Melt butter, stir in sugar and add the lemon juice. Bring to a boil then immediately pour over the warm cake. Punch holes in the cake with an icepick if you prefer, before pouring on the glaze. —–