Lemon Cake (Great-Grandma's)
Yield
24 servingsPrep
10 minCook
70 minReady
80 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened, no substitutes |
|
| 3 | cups |
sugar
|
|
| 5 | large |
eggs
separated |
|
| 1 | tablespoon |
lemon zest
finely shredded |
|
| 3 | tablespoons |
lemon juice
|
|
| 4 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
milk
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened, no substitutes |
|
| 7.1E+2 | ml |
sugar
|
|
| 5 | large |
eggs
separated |
|
| 15 | ml |
lemon zest
finely shredded |
|
| 45 | ml |
lemon juice
|
|
| 946 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
milk
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
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℉ (180℃) F for 65 to 70 minutes or until cakes test done.
Cool on wire rack for 10 minutes.
Remove from cakes (24 servings) If cooking for two: wrap and freeze one cake to enjoy later.
