Lemon Cake from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (325°F.). Cream the butter, adding the sugar gradually, until light and fluffy. Add the remaining ingredients except the egg whites, an
Ingredients
- 5 egg whites, stiffly beaten
- 4 cups sifted all-purpose flour
- 1 cup milk
- Grated rind and juice of 1 lemon
- ½ teaspoon baking soda
- 3 cups sugar
- 5 egg yolks, beaten
- 1 cup butter
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