Ingredients

1 C. butter (no substitutes), softened
3 C. sugar
5 eggs, separated
1 Tbsp. finely shredded lemon peel
3 Tbsp. lemon juice
4 C. all-purpose flour
1/2 tsp. baking soda
1 C. milk
Confectioner’s sugar

Cooking Instructions

In 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 9×9-inch 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: