Lemon Cake

Ingredients

• Two scant cupfuls of sugar
• one-half of a cupful of butter
• three eggs
• two and one-half cupfuls of flour
• one cupful of milk
• two rounding teaspoonfuls of baking-powder
• grated rind of one lemon
• one-half teaspoonful of salt

Method

1. 1

   Beat butter with half the sugar, add remaining sugar gradually with well-beaten eggs, then grated lemon rind.

2. 2

   Stir in flour with baking powder and salt alternately with milk.

3. 3

   Bake about forty minutes.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 165. The excerpt below is the record exactly as published.

LEMON CAKE. Two scant cupfuls of sugar, one-half of a cupful of butter, three eggs, two and one-half cupfuls of flour, one cupful of milk, two rounding tea- spoonfuls of baking-powder, grated rind of one lemon and one-half tea- spoonful of salt

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