Lemon Cake
From The Central cook book, 1924
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 35. The excerpt below is the record exactly as published.
Lemon Cake 1 cup butter. 1 cup milk. 2 cups sugar. 3 cups flour. 3 teaspoons baking powder. Whites of 6 eggs
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