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Ingredients
- 1 c. Butter
- 1 c. Sugar
- 5 x Egg separated
- 2 tsp Lemon rind
- 1Â 1/3 Tbsp. Lemon juice
- 1 tsp Vanilla
- 2Â 1/4 c. Flour
Directions
- Prepare a 9x5" 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 till very smooth. Gradually add in the sugar, beating well till very light and fluffy. With and electric mixer, beat the egg yolks till light-coloured and creamy and add in to them the grated rind, lemon juice, vanilla.
- Beat this mix well into the butter and sugar mix . Very gradually stir in the flour. Beat the egg whites till 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 min, or possibly till light golden. Cold in the pan for 10 min then turn out onto a rack. Carefully remove the wax paper and cold completely. The cake keeps well wrapped in a brandy-soaked cheesecloth in a tin. It does not freeze well.
- Yields 1 loaf.
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