"Baking and giving" is a hobby of mine, and I love to bake my gifts by using old-fashioned recipes like this one, which was my great-grandmother's. There aren't too many shortcuts in these directions, but I enjoy aspect of "measuring and mixing"! This is one of my favorites, copied down from my mother's old cookbook.
- 5 eggs, separated
- 1 cup butter, softened
- 3 cups sugar
- 1 tablespoon finely shredded lemon peel
- 3 tablespoons lemon juice
- 4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup milk
- Confectioners' sugar
- 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 peel 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 9-in. x 5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted near 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).
Originally published as Great-Grandma's Lemon Cake in Reminisce July/August 1993, p51
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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