Lemon Cake Recipe

Rub to a cream one-half cup of butter with one and one-half cups of
pulverized sugar and add gradually the yolks of three eggs, one at a
time, and one-half cup of sweet milk. Sift two cups of flour with one
teaspoon of baking-powder, add alternately with the milk and the
stiffly-beaten whites of three eggs. Add the grated peel of one-half
lemon and the juice of one lemon. Bake in moderate oven thirty minutes.

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