Great Grandma's Lemon Cake

1 c Butter;softened (no subs!)

3 c Sugar

5 Eggs; separated

1 tb Lemon peel; finely shredded

3 tb Lemon juice

4 c All-purpose flour

1/2 ts Baking soda

1 c Milk

Confectioner's sugar 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 degrees for 65-70 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. A "Golden Oldie" recipe from Glenda Stokes, Florence, SC. This is one of my favorites copied from my mother's old cookbook. Reminisce J/A '93 Formatted for MM by Pegg Seevers
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