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.
Ingredients
- 1/2 cup Butter
- 1 1/2 cups Powdered sugar
- 3 each Egg yolks
- 1/2 cup Whole milk (Originally "sweet milk". Substituted with whole milk.)
- 2 cups Flour
- 1 teaspoon Baking powder
- 3 each Egg whites
- 1/2 each Lemon zest
- 1 each Lemon juice
Instructions
- 1In a large bowl, cream together the butter and powdered sugar until light and fluffy. This should take about 5 minutes.
- 2Add the egg yolks one at a time, mixing well after each addition. Gradually add the milk and mix until combined.
- 3In a separate bowl, sift together the flour and baking powder.
- 4Add the dry ingredients alternately with the milk to the wet ingredients, mixing until just combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- 5Add the grated lemon peel and lemon juice to the batter and mix until combined.
- 6Preheat oven to 350°F (175°C). Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.