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Lemon Cake (Great-Grandma's)

 

16

Yield

24

servings

Prep

10

min

Cook

70

min

Ready

80

min

Trans-fat Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 26032% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 85mg 4%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 2%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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