LEMON CRUNCH CAKE

3/4 cup butter or margarine                                 1/2 tsp salt
1-1/2 cups sugar                                                   1 cup milk
3 eggs, well beaten                                               Juice and grated rind of 1 lemon
3 cups sifted cake flour                                        1 cup chopped pecans
3 tsp baking powder

Cream butter and sugar until fluffy. Add eggs, blend well. Add sifted dry ingredients alternately with milk. Stir in lemon juice and rind. Generously grease a 10" tube pan with butter and cover bottom with the chopped nuts. Pour in batter. Bake at 375* for 1 hr. and 15 minutes.

(Mary Meade's Country Cookbook)