Here’s a good, reliable lemon cake. It is somewhat like a pound cake, only lighter, and softer, and more lemon-y.
This is a very versatile cake. You can freeze it. You can eat it with coffee in the morning. You could bake it in cake pans and top it with chocolate icing. Or, as I did this weekend, you can top it with homemade strawberry ice cream and feed it to your guests, like so:
(makes 2 9″X5″ cakes)
1 c butter, softened
3 c sugar
5 eggs, separated
3 Tbs lemon juice
4 c flour
1/2 tsp baking soda
1 c milk
Separate the eggs. Beat egg yokes until thick and lemon colored.
Cream the butter. Gradually add sugar to the butter, beating well. Add the egg yolk to the butter and sugar. Then add in the lemon juice.
In a separate bowl, combine the flour and baking soda. Add alternately with the milk, stirring well after each addition, until you get a thick lemon-y batter.
Beat the egg whites until they are stiff. With a spatula or spoon, carefully fold the egg white into the batter until they are integrated.
Pour the batter into two 9″X5″ pans. Bake a 325 degrees for 60-70 minutes, until you can insert a knife and it comes out mostly clean. (Over-cooking the cake will dry it out.)
Dust the top with powdered sugar. Wait until it cools and enjoy.