1 c Butter;softened (no subs!)
3 c Sugar
5 Eggs; separated
1 tb Lemon peel; finely shredded
3 tb Lemon juice
4 c All-purpose flour
1/2 ts Baking soda
1 c Milk
Confectioner's sugar
In a mixing bowl, cream butter; gradually add sugar, beating well. In a
small mixing bowl, beat egg yolks until thick and lemon-colored. Add to
creamed mixture and mix well. Stir in lemon peel and juice. Combine flour
and baking soda; add alternately with milk, stirring well after each
addition. Beat egg whites until stiff; fold into batter. Pour into two
well-greased 9x5x3 inch loaf pans. Bake at 350 degrees for 65-70 minutes
or until cakes test done. Cool on wire rack for 10 minutes. Remove from
pans to cool completely. Dust tops with confectioner's sugar. Yield: 2
cakes (24 servings) If cooking for two: wrap and freeze one cake to enjoy
later. A "Golden Oldie" recipe from Glenda Stokes, Florence, SC. This is
one of my favorites copied from my mother's old cookbook. Reminisce J/A '93
