Lemon Layer Cake

Ingredients

• 3 yolks of eggs
• Rind and juice J lemon
• 1 table-sp. water
• A small piece of butter
• 1 or 2 table-sps. sugar
• I lb. butter
• About 1 gill of milk
• I lb. sugar
• £ lb. flour
• 3 whites of eggs
• 1 tea-sp. baking powder

Method

1. 1

   Beat the butter and sugar together until light and creamy.

2. 2

   Whip the whites of the eggs to a stiff froth, and sieve the flour with the baking powder.

3. 3

   Add the milk and flour alternately to the butter and sugar, and, lastly, stir in the whites of eggs.

4. 4

   Mix very lightly, and when ready, pour the mixture into two sandwich cake tins, which have been greased and lined with paper.

5. 5

   Bake in a moderate oven until a light brown colour and well cooked.

6. 6

   Then turn out to cool, and serve with the filling between the two cakes.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 930. The excerpt below is the record exactly as published.

Lemon Layer Cake Filling. 3 yolks of eggs. Rind and juice J lemon. 1 table-sp. water. A small piece of butter. 1 or 2 table-sps. sugar. I lb. butter. About 1 gill of milk. I lb. sugar. £ lb. flour. 3 whites of eggs. 1 tea-sp. baking powder

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