(from Kitchen Gems cookbook, 1952)
ingredients
1 cup butter or margarine
1-2/3 cups sugar
2 cups sifted cake flour
1/2 teaspoon salt
5 eggs
1 teaspoon lemon juice
1 teaspoon grated lemon rind
Instructions
Cream together butter and sugar until light and puffy as whipped cream. Sift together flour and salt; add half to cream mixture. Beat hard, using long strokes to incorporate lots of air. Add eggs one at the time, beating hard after each. Add remaining flour and beat until velvety smooth and puffy. Pour into greased 10”x5”x3” loaf pan or tube pan. Bake in moderate oven (325 degrees) one hour. Remove and cool on rack.
– VIRGINIA DE LA RUA
The Kitchen Gems cookbook was compiled by the Women’s Society of Christian Service of the First Methodist Church Pensacola, Florida in 1952. An excerpt from the book:
“These recipes have been carefully used with satisfaction in homes of the past and present generations, and it is with pride that we give other people a chance to use them.” – Cookbook Committee
Leftovers: Once cake cools to room temperature, wrap in plastic, then in foil. Then store at room temperature.