Cream Loaf Cake

Ingredients

• One cupful of sweet cream
• Two cupfuls of sugar
• Three cupfuls of flour
• Four eggs
• Two and a-half tea-spoonfuls of baking-powder
• One lemon (grated peel)

Method

1. 1

   Beat the whites and yolks of the eggs separately, and add the sugar to the yolks, stirring well; then put in the cream, the grated lemon-peel, the flour with the baking-powder stirred into it, and lastly the beaten whites of the eggs.

2. 2

   Bake for forty minutes in a rather quick oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 230. The excerpt below is the record exactly as published.

CREAM LOAF CAKE. One cupful of sweet cream. Two cupfuls of sugar. Three cupfuls of flour. Four eggs. Two and a-half tea-spoonfuls of baking-powder. One lemon (grated peel)

Cook this with the app: pantry check, scaling, and the assistant.