Lime Pound Cake 1968

• 1 12 cups butter, room temperature
• 1 12 cups granulated sugar
• 2 limes, zest of, grated
• 6 large eggs
• 3 cups cake flour
• 18 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 14 cup fresh lime juice

1. Grease a ten inch tube pan.
2. Line the bottom with greased paper also.
3. Preheat oven to 350 degrees F.
4. Cream room temperature butter in a large mixer bowl and add the sugar gradually.
5. Continue beating until mixture is very soft and light.
6. Add the grated rind from two limes, along with the eggs one at a time, beating in a teaspoon of the flour with each addition of each egg.
7. Sift the remaining flour with the baking powder and salt onto waxed paper.
8. Stir the flour into the cake with a wooden spoon and also add the vanilla, and lime juice.
9. Pour mixture into prepared tube pan and smooth the top evenly.
10. Bake in 350 preheated oven for 1 1/4 hours or until tester comes away clean.
11. Don't overbake, start testing at the 60 minutes time.
12. Remove when done and cool in the pan.
13. Run a knife around edge and then turn out.
14. Peel off the paper and set up right side onto a plate.
15. Sprinkle with powdered icing sugar.

butter, sugar, eggs, cake flour, salt, baking powder, vanilla, lime juice

Taken from www.food.com/recipe/lime-pound-cake-1968-163701 (may not work)