Lemon Layer Cake
From McDougall's cookery book, 1950
Presented as published in 1950. 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
Nutrition per serving
1768Calories
19 gProtein
195 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories1768 kcal
Protein19 g
Carbohydrates195 g
Fiber0 g
Sugars175 g
Total Fat106 g
Saturated Fat22 g
Monounsaturated Fat46 g
Polyunsaturated Fat32 g
Omega-30 g
Cholesterol389 mg
Sodium1061 mg
Potassium428 mg
Calcium275 mg
Iron1.9 mg
Magnesium36 mg
Phosphorus503 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0.9 mg
Vitamin A1164 mcg
Vitamin E19 mg
Vitamin K104 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate52 mcg
Choline324 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 8. The excerpt below is the record exactly as published.
6 ozs. Sugar. 3 Eggs. 1 tablespoonful Coffee Essence. 1 tablespoon- ful Milk. 2 ozs. Chopped Walnuts. Prepare by Method 2 (see page 4), adding the walnuts with the bulk of the flour. Bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf COCONUT CAKE < 6 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 1 1/9 ozs. Desiccated | Coconut. 4 ozs. Margarine. 4 ozs. Sugar. 2 Eggs. 2 tablespoonfuls Milk. Prepare by Method 2 (see page 4), adding the coconut with the bulk of the flour, Bake in a lined 6-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf 16 ‘a =... LARGE CAKES einai sae te a PT AINE LEMON LAYER CAKE 12 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 6 ozs. 4 Sugar. 4 ozs. Margarine. 2 Eggs. 3/4 gill Milk (1 gill = 14 pint). Lemon Curd (see page 46)
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