vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Cake
From The new home cook book, 1896
Serves 6
This cake is delicious.
Presented as published in 1896. 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 new home cook book (1896), page 134. The excerpt below is the record exactly as published.
LEMON CAKE. Lake Forest, 111. Three cups of sugar, one cup butter, one cup milk, five eggs, four cups flour ; stir the butter and sugar to a cream, beat the eggs separately, the whites to a stiff froth, and dissolve a little soda in the milk. Mix all together; sift the flour and put in by degrees, and add the juice and grated rind of a fresh lemon
Cook this with the app: pantry check, scaling, and the assistant.