Yellow Lady Cake

Name: Yellow Lady Cake
Ingredients: lib. of icing sugar; Jib. of butter; the yolks of eight eggs; a cupful of milk; a small teaspoonful of powdered volatile salts; half a grated nutmeg; a teaspoonful of essence of lemon; as much sifted flour as will make it as thick as pound-cake batter

From Bread, cakes, and biscuits, 1902

Cover with royal icing made with lemon or orange juice.

Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 106. The excerpt below is the record exactly as published.

Yellow Lady Cake. — Beat lib. of icing sugar to a cream with Jib. of butter, then add the yolks of eight eggs beaten smooth and thick, a cupful of milk, a small teaspoonful of powdered volatile salts dissolved in a little hot water, half a grated nutmeg, a teaspoonful of essence of lemon or of orange-flower water, and as much sifted flour as will make it as thick as pound-cake batter

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