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Lemon Honey Cake

Name: Lemon Honey Cake
Yield: 5 servings
Ingredients: Two cups of sugar; two-thirds of a cup of butter; one cup of milk; one cup of corn starch; three cups of flour; three teaspoons baking powder; the whites of eight eggs

From The new home cook book, 1896

Serves 5

For the lemon honey, melt sugar, lemon juice, and butter, then stir in beaten eggs until thick.

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 140. The excerpt below is the record exactly as published.

LEMON HONEY CAKE. Home Messenger, Detroit. Two cups of sugar, two-thirds of a cup of butter, one cup of milk, one cup of corn starch, three cups of flour three teaspoons baking powder ; rub the butter and sugar to a cream, then add the milk; lastly, the whites of eight eggs

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