GREAT-GRANDMA'S LEMON CAKE RECIPE

Steps:

• 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 zest 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.
• Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in 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).
• If Cooking for Two: Wrap and freeze one cake to enjoy later.
• Originally published as Great-Grandma's Lemon Cake in Reminisce
• July/August 1993, p51
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