Lemon Cake

Name: Lemon Cake
Yield: 4 servings
Ingredients: Take a teacup of butter; three of loaf-sugar; the yolks of five eggs; a teaspoonful of saleratus; a teacup of milk; the grated peel of a lemon; a little of the juice; the whites of five eggs; four teacups of flour

From The hearthstone; or, Life at home, 1883

Serves 4

Bake in two long tins for about half an hour.

Presented as published in 1883. 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 hearthstone; or, Life at home (1883) by Laura C. Holloway, page 344. The excerpt below is the record exactly as published.

Lemon Cake. — Take a teacup of butter, three of loaf-sugar, rub them to a cream ; stir into them the yolks of five eggs, well beaten ; dissolve a teaspoonful of saleratus in a teacup of milk, and add the milk, the grated peel of a lemon and a little of the juice, and the whites of five eggs beaten to a froth ; sift in as light as possible four teacups of flour

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