Taste of Home
Great-Grandma’s Lemon Cake
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
YIELD: 2 cakes (24 servings).
"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.
Ingredients
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5 large eggs, separated
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1 cup butter, softened
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3 cups sugar
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1 tablespoon finely shredded lemon zest
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3 tablespoons lemon juice
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4 cups all-purpose flour
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1/2 teaspoon baking soda
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1 cup milk
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Confectioners' sugar
Directions
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1.
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 zest 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.
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2.
Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.
Nutrition Facts
1 piece: 262 calories, 9g fat (5g saturated fat), 66mg cholesterol, 122mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 4g protein.
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