vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Cake
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 114. The excerpt below is the record exactly as published.
LEMON CAKE 1/2 cup butter 1 Vi teaspoons baking powder 11/2 cups sugar IV2 cups flour 3 eggs Vi cup milk Juice and grated rind of y^ lemon
Cook this with the app: pantry check, scaling, and the assistant.