Lemon Cake (Great-Grandma's)

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 9×5×3 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.