Recipe(tried): Pound Cake with Lemon Icing (tube pan, Alice's Restaurant Cookbook, 1960's)

ALICE'S RESTAURANT POUND CAKE

1 lb (2 cups) butter, softened
1 lb sugar (about 2 1/2 cups)
1 lb eggs (about 10 eggs)
1 lb flour (about 3 cups)
1 generous pinch of salt
Juice and zest of 1 large lemon (or 1 to 2 tsp lemon juice)
Lemon Icing (recipe follows)

Preheat oven to 300 degrees F. Well grease a angel food cake pan (tube pan).

Cream butter, then add sugar gradually until the mixture is smooth.

Add eggs, one at a time, stirring until fully absorbed into mixture. Add flour gradually, stirring until fully absorbed. Stir in salt and lemon juice and zest. Place in prepared pan.

Bake in a 300 degree F oven for 90 minutes or until done. Set on rack to cool for 10 minutes. Turn cake out of pan onto wire rack and cool completely before icing.

LEMON ICING

1 (1 lb) box powdered sugar
1 or more tbsp butter, softened
Juice and zest of 1 or 2 lemons
Heavy (whipping) cream (as needed, optional)

Cream 1 tablespoon butter with powdered sugar, adding more butter as needed to absorb the sugar. Add juice and zest of lemons, 1 at a time as needed to achieve spreading consistency. If icing is still too thick, thin with heavy cream.

RECIPE NOTES:
"This makes a big cake which will keep much longer than I've ever seen one last. It's also almost impossible to over-bake. A couple years ago I was making one as an Xmas gift for friends. I went to bed, forgetting to remove the cake from the oven, and it baked all night long. When I finally got it out of the oven (over 7 hours after it went in) the cake was perfectly OK except for a surface layer about 1/2-inch deep that was a bit dry. I made another cake for the gift, but my family gobbled the "mistake" in short order."

Makes 1 tube cake, 8 servings
Adapted from source: Alice's Restaurant Cookbook by Alice May Brock, 1969