Lemon Cake

Ingredients

• The juice and rind of 1 lemon
• 2 eggs
• 1/2 cup sugar
• 1 tablespoon butter
• 1 cup flour
• 1/4 cup milk
• 2 spoons baking powder

Method

1. 1

   Beat eggs separately.

Nutrition per serving

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 58. The excerpt below is the record exactly as published.

LEMON CAKE.—The juice and rind of 1 lemon, 2 eggs, # cup sugar, 1 tablespoon butter, 1 cup flour, $ cup milk, 2 spoons baking powder. Beat eggs separately. Ex- cellent. Miss ALICE HAINES. DATE CAKES.—One cup butter, $ cup milk, } tea- spoon salt, 2 teaspoons baking powder, 2 cups flour, 2 cups oatmeal. Filling:—One pound dates, # cup sugar, water enough to boil smooth. Mrs. Matcotm MacLeop. GINGER SNAPS.—One pint molasses, 1 cup butter, 1 teaspoon ginger, 1 teaspoon cloves, 1 teaspoon soda. Put over the fire until it comes to boil. When nearly cold add flour to make a stiff dough. Roll out and cut into small cakes. Mrs. Matcotm MacLeop. ALMOND PASTE—One pound ground almonds, 1 pound fine sifted white sugar, whites of 2 egos, few drops essence almond. Mix sugar and ground almonds well to- gether, then add little by little whites of eggs beaten to a froth until the mixture is a thick paste, add essence of almond. Mixall thoroughly. Mrs. Matcotm MacLeop. STIRRED CAKE.—Put in a mixing bowl 3 eggs, | scant cup white sugar, 3 tablespoons sweet milk, 3 table- spoons melted butter, 1 heaping cup sifted flour mixed with 150 CAKES, 2 teaspoons of baking powder. Stir all together 3 minutes ; rather quick oven. Will do for layer cake, sponge cake or steam pudding. If used for pudding, steam $ an hour and do not lift the steamer lid. Mrs. Moonie. COOKIES.—One small cup of butter, 1 cup of sugar, lege, 4 cup of milk, 2 cups of flour, 4 teaspoon soda and 1 teaspoon of cream of tartar. Miss SHORTREED. FIG LOAF CAKE.—One cup of butter, 14 cups of sugar, 1 cup of milk, 4 eggs beaten separately, 4 cups of flour, 1 teaspoon soda and 2 of cream of tartar sifted with the flour, $ a pound of figs cut in strips and well floured. Flavor with lemon or vanilla and bake in a moderate oven. MIss SHORTREED. CREAM PUFFS.—Allow 1 cup of water and 3 cup butter to come to a boil together, then stir in 1 cup of flour and remove the mixture from the stove. Set aside to cool, and when cold stir m 3 eggs and stir till the batter is smooth. Drop in spoonfuls on a greased pan some distance apart. Bake in a hot oven for 25 minutes. Do not open the oven door after they go in till they are almost done, or they will fall. Cream: Bring 14 cups milk

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