Heritage Cake
• 1 cup sugar
• 1/2 cup butter or margarine
• 3 eggs. separated
• 2 cup sifted cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp grated lemon rind
• 1/8 tsp nutmeg
• 3/4 cup milk
All ingredients should be at room temperature before mixing cake. Preheat oven to 375 degrees. Prepare two 8-inch lay pans by greasing lightly and dusting with flour. Soften butter in a large mixing bowl. Add sugar gradually, creaming until daffodil yellow. Add 3 egg yolks, beating until mixture is light. Resift flour with baking powder, salt and nutmeg. Add lemon rind. Stir to blend. Add flour mixture to butter mixture in three parts, with third of milk at each addition. Stir batter until smooth after each addition. Pour into prepared layer pans. Bake in preheated oven 25 minutes or until cake springs back to touch. Remove from oven and cool 10 minutes. Then turn onto rack to complete cooling. Use favorite filling or icing.