Lemon Cakes

Ingredients

• half a cupful of butter
• one cupful of sugar
• one cupful of flour
• four eggs
• the grated yellow rind and the juice of one lemon
• one-fourth of a teaspoonful of soda

Method

1. 1

   Beat the butter to a cream, and gradually beat the sugar into it.

2. 2

   Add the grated rind of the lemon; then the yolks of the eggs, well beaten.

3. 3

   Dissolve the soda in the lemon juice, and stir this into the other mixture.

4. 4

   Now add the whites, beaten to a stiff froth.

5. 5

   Lastly, add the flour.

6. 6

   Bake in small hearts, rounds, diamonds, etc.

7. 7

   When cold, ice them.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 395. The excerpt below is the record exactly as published.

Lemon Cakes. For about two dozen small cakes use half a cupful of butter, one cupful of sugar, one cupful of flour, four eggs, the grated yellow rind and the juice of one lemon, and one-fourth of a teaspoonful of soda

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