Ingredients
- 10 eggs (separated)
- 1 zest from lemon
- 1 lb butter softened
- 1 lb sugar
- 1 lb sifted cake flour
- 1 1/2 ts vanilla
- 1/2 ts lemon
Cream butter and flour. Beat yolks, vanilla and juice. Add to butter/flour mixture, gradually. Beat whites with 1 t sugar and fold in. Beat on low for 4 to 5 minutes. Pour into 2 8x4" greased and floured pans. Bake 325~ for 1 1/4 hours.
