- 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 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.