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Great-Grandma's Lemon Cake

 Great-Grandma's Lemon Cake
"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.
24 ServingsPrep: 20 min. Bake: 65 min. + cooling


  • 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).
If Cooking for Two: Wrap and freeze one cake to enjoy later.

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Great-Grandma's Lemon Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 262 calories, 9 g fat (5 g saturated fat), 66 mg cholesterol, 122 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.