Great-Grandma's Lemon Cake: The Best Great-Grandma's Lemon Cake Recipe from Cook'n

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	Great-Grandma's Lemon Cake

Serves: 24

Print this Recipe

Yield: 2 cakes

Glenda Stokes, Florence, South Carolina

   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

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 9-in. x 5-in. x 3-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.

© Copyright Reiman Publications, 1993-1997

Great-Grandma's Lemon Cake comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!

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