Lemon Cake

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Preparation info

  • 2

    cakes
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup butter
  • 3 cups sugar
  • 5 egg yolks, beaten
  • Grated rind and juice of 1 lemon
  • ½ teaspoon baking soda
  • 4 cups sifted all-purpose flour
  • 1 cup milk
  • 5 egg whites, stiffly beaten

Method

  1. Preheat oven to moderate (325°F.).

  2. Cream the butter, adding the sugar gradually, until light and fluffy.

  3. Add the remaining ingredients except the egg whites, and mix until well blended. Fold in the beaten egg whites. Divide the batter between two loaf pans (9 × 5 × 3 inches). Bake for one hour. Sprinkle with sifted confectioners’ sugar and serve with ice cream.

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