Lemon Cake

Ingredients

• 4lb. of caster sugar
• the yolks of six eggs
• the whites
• 7 table-spoonfuls of flour
• the grated peel of one large Lemon

Method

1. 1

   Beat 4lb. of caster sugar with the yolks of six eggs until smooth, then add the whisked whites.

2. 2

   Gradually stir in 7 tablespoons of flour and the grated peel of one lemon.

3. 3

   Line a cake-tin with buttered paper, pour in the mixture, and bake for one hour in a moderate oven.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 284. The excerpt below is the record exactly as published.

Lemon Cake. — (1) Beat 4lb. of caster sugar together with the yolks of six eggs; when smooth, add the whites, previously whisked to a stiff froth, then stir in gradually 7 table-spoonfuls of flour and the grated peel of one large Lemon

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