Lemon Cake

Ingredients

• Two cupfuls of sugar
• one cupful of butter
• four cupfuls of flour
• five eggs
• one large lemon
• one cup of sweet milk
• one teaspoonful of saleratus

Method

1. 1

   Rub the butter and sugar to a cream, then stir in the yolks of the eggs, well beaten; dissolve the saleratus in the milk, and add that next; beat the whites of the eggs to a stiff froth, and stir them in alternately with the flour; lastly, add the juice and grated rind of the lemon.

2. 2

   Bake at once.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 102. The excerpt below is the record exactly as published.

LEMON CAKE. Two cupfuls of sugar, one cupful of butter, four cupfuls of flour, five eggs, one large lemon, one cup of sweet milk, one tea- spoonful of salerat

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