167.—Lemon Cake.
¾ lb. of butter, ¾ lb. of sugar, 1 lb. of eggs, ½ gill of brandy, ½ lb. of flour, the grated rind of two lemons. Cream the butter, sugar, and eggs, in the usual way, stir in the lemon rind, brandy, and flour; put in small moulds and bake in a moderate oven.