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Lemon Cake

Name: Lemon Cake
Yield: 5 servings
Ingredients: one cup of butter; three cups of powdered sugar; the yolks of five eggs; the juice and grated rind of one lemon; a cup of milk; one teaspoon of saleratus; two teaspoons of baking powder; four cups of flour

From The home cook book, 1905

Serves 5

Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 170. The excerpt below is the record exactly as published.

LEMON CAKE Beat to a cream one cup of butter and three cups of powdered sugar. Add the yolks of five eggs well beaten, the juice and grated rind of one lemon, and a cup of milk with one teaspoon of saleratus or two teaspoons of baking powder. Then add the whites of the eggs beaten to a stiff froth and sift in four cups of flour

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