Ingredients
1 cup butter, softened3 cups sugar3 teaspoons coarsely ground pepper2 teaspoons lemon extract6 eggs3 cups all-purpose flour1 cup heavy whipping creamConfectioners’ sugar, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream and mix well.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.
