Lemon Cake (Great-Grandma's)
softened, no substitutes
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.