vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Layer Cake
From The Times cook book, no. 2, 1905
Serves 4
Top with white frosting if desired.
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 Times cook book, no. 2 (1905) by Los Angeles Times, page 75. The excerpt below is the record exactly as published.
LEMON LAYER CAKE. Mrs. L. S.— Whites of three eggs, one cup sugar, but- ter size of an egg, two-thirds cup sweet milk, two cups flour, one and one-half tea- spoons baking powder; flavor with lemon; bake in layers. Filling: Grate the yellow rind of one large lemon, add the juice, half cup sugar, tablespoon butter, tablespoon water, yolks of the three eggs
Cook this with the app: pantry check, scaling, and the assistant.