Preparation:
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 addition. 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 for 65 to 70 minutes or until cakes test done. Cool on wire rack for 10 minutes. Remove from pans to cool completely. Dust top with confectioners' suga |
