---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 2 Cakes
       1 c  Butter;softened (no subs!)
       3 c  Sugar
       5    Eggs; separated
       1 tb Lemon peel; finely shredded
       3 tb Lemon juice
       4 c  All-purpose flour
     1/2 ts Baking soda
       1 c  Milk
            Confectioner’s sugar
   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 9x5x3 inch loaf pans.  Bake at 350 degrees 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 confectioner’s sugar. Yield: 2
   cakes (24 servings)  If cooking for two: wrap and freeze one cake to enjoy
   later. A “Golden Oldie” recipe from Glenda Stokes, Florence, SC. This is
   one of my favorites copied from my mother’s old cookbook. Reminisce J/A '93
   Formatted for MM by Pegg Seevers