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Lemon Cake


  • 1/2 cup of butter
  • 1 1/2 cups of pulverized sugar
  • 3 eggs
  • 1/2 cup of sweet milk
  • 2 cups of flour
  • 1 teaspoon of baking-powder
  • grated peel of 1/2 lemon and the juice of one lemon


Rub to a cream butter with pulverized sugar and add gradually the yolks of the eggs, one at a time, and sweet milk. Sift flour with baking-powder, add alternately with the milk and the stiffly-beaten whites of the eggs. Add the grated lemon peel and the juice. Bake in moderate oven thirty minutes.


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The International Jewish Cook Book (1919).

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