Great-Grandma's Lemon Cake Recipe

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Great-Grandma's Lemon Cake Recipe
Great-Grandma's Lemon Cake Recipe photo by Taste of Home
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Great-Grandma's Lemon Cake Recipe

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"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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling

Ingredients

  • 1 cup butter (no substitutes), softened
  • 3 cups sugar
  • 5 eggs, separated
  • 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

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 additional. Beat egg whites until stiff; fold into batter. Pour into two well-greased 9-in. x 5-in. loaf pans. Bake at 325° for 65-70 minutes or until cakes test done. Cool on wire rack for 10 minutes. Remove from pans 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.
Originally published as Great-Grandma's Lemon Cake in Reminisce July/August 1993, p51

Nutritional Facts

1 piece: 262 calories, 9g fat (5g saturated fat), 66mg cholesterol, 122mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 4g protein.

  • 1 cup butter (no substitutes), softened
  • 3 cups sugar
  • 5 eggs, separated
  • 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
  1. 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 additional. Beat egg whites until stiff; fold into batter. Pour into two well-greased 9-in. x 5-in. loaf pans. Bake at 325° for 65-70 minutes or until cakes test done. Cool on wire rack for 10 minutes. Remove from pans 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.
Originally published as Great-Grandma's Lemon Cake in Reminisce July/August 1993, p51

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Grannymoira User ID: 6861135 13424
Reviewed Sep. 20, 2012

"Quite a nice cake but not lemony enough. I added twice the amount of lemon peel & juice too,. Drizzled lemon juice mixed with sugar over the top as soon as it came out of the oven- made it lovely & moist on the top but slightly dry underneath."

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