Black Pepper Pound Cake

3 c. flour
1 t. cream of tartar
2 c. sugar
1 t. salt
1/2 t. nutmeg
1 T. pepper
2 c. butter
2 T. lemon juice
8 eggs
2 t. vanilla

Mix all dry ingredients. Beat butter and sugar until light and fluffy. Beat in eggs one at a time beating one minute per egg. Beat in vanilla and lemon juice. Mix dry and wet ingredients together. Pour batter into a greased and floured 12 cup bunt pan.

Bake at 325 degrees for one hour or until tooth pick comes out clean. Cool 15 minutes in bunt pan then dump out onto a cooling rack.