Lemon Cake

Ingredients

• Two cups sugar
• three-quarters cup butter
• three cups flour
• one cup milk
• whites of five eggs
• two teaspoons baking powder
• one egg
• one cup sugar
• one teaspoon of butter
• juice and rind of one lemon

Method

1. 1

   Mix sugar, butter, flour, milk, and egg whites.

2. 2

   Bake in jelly tins.

3. 3

   For filling, boil egg, sugar, lemon juice, and butter until thick.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 91. The excerpt below is the record exactly as published.

LEMON CAKE. Miss Sarah Peacock. Two cups sugar, three-quarters cup butter, three cups flour, one cup milk, whites of five eggs, two tea- spoons baking powder. Bake in jelly tins and use the following filling1 : One egg, one cup sugar, juice and rind of one lemon, one teaspoon of butter. Boil until thick as jelly. LEMON CAKE. Mrs. L. Marks. One cup butter, two cups sugar, three of flour, one of sweet milk, four eggs whipped separately, two tea- spoons baking powder. Filling: — Dissolve two tablespoons corn starch or flour in a little water, add juice and rinds of two lem- ons, yolks of three eggs, one cup sugar, hal'f cup but- ter and one cup boiling water. Cook in double boiler. When removed from stove, add whites beaten stiff. MARSHMALLOW CAKE. Mrs. N. B. Miller. Two cups sugar, one-half of butter, one-half of corn starch dissolved in one of sweet milk, two of flour sifted with two teaspoons of baking powder, whites of five eggs. Bake in three layers. ORANGE CAKE. Mrs. J. R. Miles, Omaha, Neb. One and one-half cups sugar, one-half cup butter, three eggs, one-half cup milk, two and one-half cups flour, two teaspoons baking powder

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