Great-Grandma’s Lemon Cake

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. x 3-in. loaf pans. Bake at 325 degrees F 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.