1 c Butter
1 c Sugar
5 Egg
-separated
2 ts Lemon rind
1 1/3 tb Lemon juice
1 ts Vanilla
2 1/4 c Flour
Prepare a 9×5″ loaf tin by greasing it with butter and lining it with
butter waxed paper. Preheat the oven to 325F. Using an electric mixer cream
the butter until very smooth. Gradually add the sugar, beating well until
very light and fluffy. With and electric mixer, beat the egg yolks until
light-coloured and creamy and add to them the grated rind, lemon juice,
vanilla.
Beat this mixture well into the butter and sugar mixture . Very gradually
stir in the flour. Beat the egg whites until they are stiff, but not dry.
Fold them into the batter, a third at a time. Spoon into the prepared tin
and bake for 1 hour and 20 minutes, or until light golden brown. Cool in
the pan for 10 minutes then turn out onto a rack. Carefully remove the wax
paper and cool completely. The cake keeps well wrapped in a brandy-soaked
cheesecloth in a tin. It does not freeze well. Yields 1 loaf.
From the book “Canadian Christmas Cooking” by Rose Murray
Yields
1 Servings
