To make a Lemon Cake a second way

With the summer heat upon us, my baking is sporadic. It has been in the mid to high 90’s for a few days, and surprisingly humid. We are southern California (reclaimed desert), not tidewater Virginia!

From Elizabeth Raffold’s book, The Experienced English Housekeeper (1776) I found a recipe that sounded light and just right for hot weather… “To make a Lemon Cake a second way”.

BEAT the whites of ten eggs with a whisk for one hour with three spoonfuls of rose or orange-flower water, then put in one pound of loaf sugar beat and sifted, with the yellow rind of a lemon grated into it; when it is well mixed put in the juice of half a lemon and the yolks of ten eggs beat smooth, and just before you put it into the oven stir in three quarters of a pound of flour; butter your pan, and one hour will bake it in a moderate oven.

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The result was quite tasty and pretty.

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One response to “To make a Lemon Cake a second way

  1. Peter Farquhar

    This looks amazing! My son Kevin made a similar lemon dessert recently (no roses involved, but still tasty) but it wasn’t quite so pretty. More practice.

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