Lemon Cake
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 18. The excerpt below is the record exactly as published.
LEMON CAKE. One pound flour, one do. sugar, one-half do. butter, one small teacup milk, small teaspoonful soda, four eggs, mix as usual; the last thing before putting in the oven, stir in the juice of a large fresh lemon
Cook this with the app: pantry check, scaling, and the assistant.