Lemon Cake
From Royal baker and pastry cook, 1913
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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 22. The excerpt below is the record exactly as published.
Lemon Cake. — 1 cup butter, 2 cups sugar, 7 eggs, 134 pints flour, 1 teaspoon Royal Bak¬ ing Powder, 1 teaspoon extract lemon. Rub to a light cream the butter and sugar ; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder, and the extract; mix into a medium batter; bake in paper-lined tin, in a moderate oven, 40 minutes. Lady Baltimore Cake. — Cream 34 pound of butter and 1 pound of sugar. Add the beaten yolks of 8 eggs and 34 pint of milk ; then add 1 pound of flour into which has been sifted 4 teaspoons of Royal Baking Powder. Lastly add the beaten whites. Flavor with almond or vanilla extract, and bake in layers in a quick oven. FILLING FOR CAKE Boil 3 cups of powdered sugar and 34 cup of water until it spins a thread. Stir the boiling syrup into 4 whole eggs beaten to¬ gether. Mix with two cups of chopped raisins and 2 cups of chopped blanched almonds. Flavor with vanilla and spread between the layers. Finally make a white frosting and spread over the whole cake. Half of this receipt makes a fair sized cake. Orange Cake. — 34 cup butter, 2 cups sugar, 5 eggs, 1 pint flour, 134 teaspoons Royal Bak¬ ing Powder, 1 teaspoon extract orange, 1 cup milk. Rub the butter and sugar to a cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined cake-tin, and bake in a moderate oven 30 minutes. When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges. Pound Cake. — 134 cups butter, 2 cups sugar, 7 eggs, 134 pints flour, 1 teaspoon Royal Bak¬ ing Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream; add 3 of the eggs, 1 at a time, and the rest, 2 at a time, beating 5 minutes after each addi¬ tion; add the flour, sifted with the powder; add the extract; mix into a smooth, medium batter, and bake in a paper-lined cake-tin, in a steady oven, 50 minutes. Pond-lily Cake. — 1 cup butter, 1 y2 cups sugar, whites 5 eggs, 1 )4 pints flour, 1)4 tea¬ spoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops ex¬ tract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put to¬ gether with freshly grated cocoanut and pul¬ verized sugar between and on top of the cakes, and ice with clear icing. Silver Cake. — Whites 6 eggs, 1 cup milk, 2 cups sugar, % cup butter, 4 cups flour, tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar ; add alternately the milk and flour mixed with salt and baking powder ; then the extract and the whipped whites. Beat well, and bake in loaf-pan in moderate oven. Queen Cake. — 2 cups butter, 2 34 cups su¬ gar, 1 y2 pints flour, 8 eggs, 34 teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, y teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream ; add the eggs, 2 at a time, beat¬ ing 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake care¬ fully in a papered cake-tin, in a moderately steady oven, 1)4 hours. Sponge Cake. — 2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder
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