Lemon Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)