Lemon Cake No. 1
A classic lemon cake recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 cupful Butter
- 3 cupfuls Sugar
- 7 Eggs
- 1 1/2 pints Flour
- 1 teaspoonful Baking Powder (Originally Royal Baking Powder.)
- 1 teaspoonful Lemon Extract (Originally Royal Extract of Lemon.)
More recipes using Lemon
LEMON CAKE
This classic Lemon Cake recipe from the early 1900s offers a delightful balance of sweet and tangy flavors, perfect for any occasion. The cake features a tender crumb infused with the bright zest and juice of fresh lemons, creating a refreshing and aromatic treat. The recipe uses simple ingredients and a straightforward method, resulting in a moist and flavorful cake that's sure to impress. Serve it as a dessert or enjoy it with a cup of tea.
Lemon Cake No. 2
A lemon cake based on the Cream Cake (Eclairs a la Creme) recipe, flavored with lemon extract.
Cheese Cakes (Lemon)
A classic lemon cheese cake recipe from the Royal Baker Pastry Cook.
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A classic lemon pie recipe from the Royal Baker Pastry Cook, modernized for the contemporary kitchen.
Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy.
- 2Add the eggs, two at a time, beating for 5 minutes between each addition.
- 3In a separate bowl, sift together the flour and baking powder.
- 4Add the sifted flour mixture and lemon extract to the wet ingredients. Mix until just combined to form a medium batter.
- 5Preheat oven to 350°F (175°C). Pour the batter into a paper-lined tin. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Lemon Cake No. 2
A lemon cake based on the Cream Cake (Eclairs a la Creme) recipe, flavored with lemon extract.
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LEMON CAKE
This classic Lemon Cake recipe from the early 1900s offers a delightful balance of sweet and tangy flavors, perfect for any occasion. The cake features a tender crumb infused with the bright zest and juice of fresh lemons, creating a refreshing and aromatic treat. The recipe uses simple ingredients and a straightforward method, resulting in a moist and flavorful cake that's sure to impress. Serve it as a dessert or enjoy it with a cup of tea.
Lemon Sponge Cake
A unique historical sponge cake prepared using a hot syrup method that creates a remarkably stable and airy texture without chemical leaveners. Fresh lemon zest cuts through the sweetness of the sugar syrup, while the fatless batter results in a light, resilient crumb perfect for soaking up tea or serving with fresh fruit. This classic recipe, likely a transliteration of 'Tea Cake', showcases a traditional technique where eggs are whisked into cooked syrup to build volume.