| 1 | Prepare a 9x5" loaf tin by greasing it with butter and lining it with butter waxed paper. |
| 2 | Preheat the oven to 325°F. |
| 3 | Using an electric mixer cream the butter until very smooth. |
| 4 | Gradually add the sugar, beating well until very light and fluffy. |
| 5 | With and electric mixer, beat the egg yolks until light-coloured and creamy and add to them the grated rind, lemon juice, vanilla. |
| 6 | Beat this mixture well into the butter and sugar mixture . |
| 7 | Very gradually stir in the flour. |
| 8 | Beat the egg whites until they are stiff, but not dry. |
| 9 | Fold them into the batter, a third at a time. |
| 10 | Spoon into the prepared tin and bake for 1 hour and 20 minutes, or until light golden brown. |
| 11 | Cool in the pan for 10 minutes then turn out onto a rack. |
| 12 | Carefully remove the wax paper and cool completely. |
| 13 | The cake keeps well wrapped in a brandy-soaked cheesecloth in a tin. |
| 14 | It does not freeze well. |
| 15 | Yields 1 loaf |
