Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping

by Marion Harland

Lemon cake

One cupful of butter; two and a half cupfuls of sugar; three eggs, yolks and whites beaten separately; four cupfuls of flour; one scant teaspoonful of baking-soda dissolved in a little milk; one cupful of sweet milk; the juice and grated rind of two lemons. Beat butter and sugar to a cream, add the yolks, well beaten, then the milk and soda. Then add two cupfuls of the flour, the juice and grated rind of the lemons. Mix again, and, last of all, add the whites of the eggs beaten to a stiff froth. Bake in a hot oven.