Great-Grandma's Lemon Cake |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 24 |
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Baking and giving is a hobby of mine, and I love to bake my gifts by using old-fashioned recipes like this one, which was my great-grandmother's. There aren't too many shortcuts in these directions, but I enjoy aspect of measuring and mixing ! This is one of my favorites, copied down from my mother's old cookbook. Ingredients:
5 eggs, separated |
1 cup butter, softened |
3 cups sugar |
1 tablespoon finely shredded lemon peel |
3 tablespoons lemon juice |
4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1 cup milk |
confectioners' sugar |
Directions:
1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon peel and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
2. Pour into two well-greased 9-in. x 5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar. Yield: 2 cakes (24 servings).
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