Ingredients
5 large eggs, separated1 cup butter, softened3 cups sugar1 tablespoon finely shredded lemon zest3 tablespoons lemon juice4 cups all-purpose flour1/2 teaspoon baking soda1 cup milkConfectioners’ sugar
Preparation
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners’ sugar.
